Chicken & Dumplings

Chicken:

1 to 2 lb. skinless, boneless chicken breast, cut up

1 1/2 tsp. salt

1 med. onion, quartered

2 to 3 carrots, sliced

2 to 3 celery stalks, sliced

4 c. water

2 sprigs parsley

1/2 bay leaf

1 whole clove

pepper to taste

1 to 1 1/2 c. half-and-half or whipping cream

Combine all ingredients except cream in a large Dutch oven or crock pot. Cook over medium heat until boiling. Reduce heat to simmer, add cream, and cook until chicken is tender, about 45 to 60 minutes.

Dumplings:

2 c. flour

3 tsp. baking powder

1 tsp. salt

3 tbs. shortening

1 c. milk

Mix flour, baking powder, and salt in a large bowl. Cut in shortening. Add milk and mix quickly with a fork until barely blended. Drop from a tablespoon into boiling broth. Cook 10 minutes uncovered, then cover and simmer 10 minutes longer.

(Well Done Cookbook)