1 tbsp. butter
1.5 lbs. chicken breast
1 celery stalk
1 carrot or 8 baby carrots
1/4 onion
1 quart chicken stock
1 bay leaf
thyme, rosemary, salt, and pepper, to taste

  • chop vegetables and cut chicken into large cubes
  • melt butter in a large pot or dutch oven
  • brown chicken on both sides, then add vegetables and saute for 5 minutes
  • add stock and herbs to the pot, bring to boil, then simmer for 20 minutes
  • remove chicken, let cool, and shred

1 1/2 cups flour
3/4 tsp. salt
1/2 tsp. baking powder
4 tbsp. shortening
1/2 cup milk

  • combine dry ingredients, then blend in shortening with pastry blender
  • stir in milk until combined
  • turn out on floured board and knead 4-5 times
  • tear off small pieces, and add to soup, simmering for 8-10 minutes
  • stir in chicken and remove from heat
  • rest 5 minutes before serving

source: https://spicysouthernkitchen.com/old-fashioned-chicken-and-dumplings/ and https://emerils.com/127781/southern-style-chicken-and-dumplings