Chicken & Dumplings - Homemade

1-2 pounds of boneless Chicken Breast
1 onion (Slices)
Celery (1-2 Stalks cut into pieces)
2 carrots (Cut into pieces)
1 gallon water
6 Cups of flour
2 tsp salt
1/2 cup of shortening
2 eggs
2 cups hot water
Pepper

Bring water, chicken, onion, celery, and carrot to a boil. Reduce heat to medium and cook about 2 hours, until the chicken is tender and shredds easily. (you may need to add more water)
Remove chicken, onion, celery and carrots. Discard the vegetables and cut/shred the chicken and return to pot. Bring to a soft boil.
Combine the flour, salt, and shortening. Add eggs and hot water to the flour mixture. Stir until dough like.
Remove about 1/3 of the flour mixture to a floured surface. Kneed a few times and roll out until 1/8 - 1/4 inch thick. (it all depends on your liking). Sprinkle lightly with pepper and cut into 1 inch squares. Drop the squares into the boiling broth, 1 at a time. Stir to make sure it does not stick to the bottom. Repeat with the remainder of the dough.
Reduce heat to medium-low and simmer for 15 minutes.

Serving Size: 12 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MYSHEL4.