Southern Chicken and Dumplings Recipe

Melt the butter in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent about 5 minutes. Place the chicken breasts into the pot skin-side-down. Pour in the chicken broth and enough water to just cover the breasts. Bring to a simmer over high heat then reduce heat to medium-low cover and simmer until the chicken begins to fall off the bone about 1 hour. Once cooked remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool then tear apart into bite sized chunks.

While the chicken breast are simmering prepare the dumpling dough by whisking the flour baking powder and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface and knead until smooth. Form the dough into 12 pieces and set aside.

After you've shredded the chicken stir the cream of chicken soup 2 cups water salt pepper and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover reduce heat to medium-low and simmer until the dumplings have puffed and are no longer doughy in the center 10 to 20 minutes.