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1
After washing chicken breast, place in a heavy dutch oven with celery, onion, parsley flakes and seasonongs.
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2
Cover with water.
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3
Bring to a boil, turn down to a simmer, covered for 45 minutes.
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4
Leaving the cover on turn the heat off and allow to cool.
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5
After Cooled, remove chicken and cut into bite sized pieces.
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6
Warm the broth, adding the can of cream of chicken soup.
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7
As this warms blend with a whisk.
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8
Allow this to warm while you make the dumplings.
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9
To a mixing bowl with the whisk attachment add the flour and salt, blend this.
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10
Add the shortening, when completely blended change the whisk over to a paddle or beater attachment and add the milk slowly, when your dough is formed remove from the bowl onto a floured board to roll out your dumplings.
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11
Roll the dumpling out thin.
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12
With the broth solution at a low boil, I use a pizza cutter to cut my dumplings.
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13
Drop the dumpling in the hot solution and sprinkle black pepper over each layer as you place in the pot.
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14
Then stir the layer.
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15
Continue until all the dumplings are added.
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16
Allow these to simmer covered until tender.
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17
10-15 minutes.
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18
Stir your chicken in and turn off the heat.
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19
I usually allow this to sit about 30 minutes so the dumplings can continue to absorb the broth.
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20
These will be tender and so good.
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21
The dumplings can be made by hand with a fork to blend the four and shortening and a wooden spoon to mix the dough.
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22
I use my kitchenaide mixer.
