Mom didn’t use a recipe but I have always made it from a cookbook picked up during a long ago trip with the kids to
Colonial Williamsburg, in Virginia.
1 stewing chicken (4-5 lbs), or 2 broiler-fryers (3 pounds each)
1 small onion, sliced
1 carrot, sliced
2 ribs of celery with leaves, chopped
1 tsp. salt
4 T. butter or chicken fat
6 T. flour
1/8 tsp. paprika
1/2 c. light cream
white pepper to taste
Dumplings (recipe below)
Simmer the chicken, onion, carrot, celery and salt in enough water to cover until the chicken is done (1 1/2 to 2 hours).
Remove the chicken from the broth. When it is cool enough to handle, remove the skin and bones and dice the chicken.
Add the chicken stock gradually, stirring constantly, cook for 2 minutes.
Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.
2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
1 T. shortening
3/4 c. milk
Sift the dry ingredients 3 times
Blend in the shortening with a pastry blender or fork
Add the milk and mix well
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