Chicken and Dumplings
4 lbs chicken breasts
2 carrots, peeled and thinly sliced
2 celery stalks sliced
l onion, chopped
1/2 tsp dried rosemary
1 1/2 tsp dried thyme
2 tsp salt
1/2 tsp pepper
Rinse chicken and place into a large stockpot. Cover with water, add veggies and spices. Bring to a boil. Reduce to a simmer. When chicken is cooked approximately 30-45 min remove from pot and shred. Return chicken to broth.
Dumplings
2 cups. all-purpose flour
3 tsp baking powder
1 tsp salt
2 tbsp fresh parsley minced
4 tbsp shortening
3/4 to 1 cup milk
Combine flour, baking powder, salt and parsley in bowl. Cut in shortening until mixture resembles coarse meal. Add milk and stir briefly with fork. If necessary add additional milk to make dough hold together. Drop mixture by spoonfuls on top of boiling broth, chicken mixture. Cover and simmer for aboutr 20 min without lifting the lid.
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