Jill's Chicken & Dumplings from when she was age 24 3-1/2 chicken, cut up water to cover 1/2 tsp. poultry seasoning 2 bay leaf 2 carrots, chopped 2 celery stalks, chopped 1 small onion, chopped 2 cans cream of chicken soup 1/2 tsp. black pepper drop dumplings Place chicken pieces in a deep pot and cover well with water. Add the poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool. Let broth cool slightly; pour through a strainer into another pot. Chill the broth and skim the fat from the top. Put 3 c. broth back in the pan. You may need to add more later as needed. Whisk in cream of chicken soup and pepper and bring to a simmer, stirring to blend well. Meanwhile, remove the skin from cooked chicken and discard. Debone chicken, tearing into bite-sized pieces. Add to the simmering broth. Continue to simmer on low while you prepare the dumplings. Add more broth as needed; the dumplings will thicken it. Drop Dumplings 4 Tbs. vegetable shortening 2 c. all-purpose flour 2 tsp. baking powder 3/4 c. salt 1-1/2 c. milk (or non-fat buttermilk, even better!) Combine dry ingredients; cut the shortening in with a fork until mixture is crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more. Jill -- I used to have a handle on life...but it broke off.