Chicken & Dumplings

The ultimate comfort food!!! For some reason, I always think of Sundays as the day to eat comfort food. Go to church, come home and eat lunch, and take a good Sunday afternoon nap! These chicken and dumplings taste just like they did from childhood. Aubrey makes the best biscuits, so he made the dough today. I must say that he did a great job!!!



Ingredients:
Soup:
4 boneless skinless chicken breasts
8-10 cups chicken broth (you can use the broth that you cook the chicken in plus a couple of chicken bullion cubes)
Salt to taste
Pepper to taste
2 TBSP flour
1/2 cup milk
Dumplings:
2 cups self rising flour
1/4 cup Crisco vegetable shortening
3/4 cups buttermilk
Extra flour for rolling out dough

Directions:
Soup:
Boil the chicken in water with bullion cubes until cooked throughout (while this is cooking you can make the dough). Once the chicken is cooked, pull them out and shred or cut into small pieces. Place the dough into the broth one piece at a time so they don't stick together. I put about 10 pieces in and wait 5 minutes and repeat until all are in the broth. Let the dumplings cook until they are done (about 15 minutes after the last batch is placed in). I would taste one just to make sure they are done. Dissolve 2 TBSP flour in 1/2 cup of milk and pour into the broth to give it more of a gravy consistency (you may repeat how ever many times you want to get the consistency you like. Once the dumplings are cooked, place the chicken back into the pot and cook for an additional 10 minutes.
Dough:
Mix the flour, Crisco vegetable shortening, and buttermilk together with the hook attachment on the electric mixer (or knead it with hands). Once combined, place on a floured surface and roll out the dough to 1/4 in. thick. Cut into 2 inch squares.

Source: Jenny Bishop