CHICKEN AND DUMPLINGS

1- 3-pound chicken
4 cups water
2 cups chicken broth
1 medium onion chopped
1 stalk of celery, roughly chopped
1 teaspoon salt

1/2 cup bell pepper

1/4 teaspoon freshly ground pepper

1/2 teaspoon black pepper

Place the chicken in a Dutch oven or other large pot, and add the water, broth,  onion, celery, bell pepper, salt and pepper. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done.

Now mom never did this but for you health conscience epicureans you can bone the chicken and pull off the skin after cooking.   

Dumplings:

2 C. flour

1/2 t. salt

1/2 t. baking soda

2 eggs

2 T. butter or shortening (Mom's favorite one to use was Crisco)

Add butter or shortening, eggs, and salt. Mix well. Add flour and baking soda. If needed add milk to make dough the consistency of pie crust.  Do not over mix or dumplings will be tough.

 Add dumplings with chicken and other ingredients. Use a teaspoon, they should be quite small. Add all the dumpling mix in intervals maybe about a minute or two apart and cook another 15 minutes.