Growing up one of my favorite meals was chicken and dumplings.  My mom made the BEST chicken and dumplings, WITHOUT a recipe.   This is as close as I can get to my mom's Chicken and Dumpling:

Old-Fashioned Chicken and Dumplings

1 3-pound chicken
2 quarts of water 
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 TBL shortening
3/4 cup buttermilk
Salt and pepper to taste

Boil chicken in 2 quarts of water.  Once boiling reduce heat and simmer for about 1 hour, our till tender and chicken is easily coming off the bone. Remove chicken from broth to cool, de-bone chicken and cut or shred into bite size pieces. Put chicken back in the broth, and bring broth to a boil. 

While waiting for broth to boil, combine flour, baking soda & salt.  Cut in the shortening.  Add buttermilk and stir with a fork until moistened.  Knead the dough 4 or 5 times then flatten till about 1/2 inch thick.  Pinch off dough into 1 1/2-inch pieces and drop into boiling broth.  Reduce to medium heat and cook for about 8-10 minutes.  Stir occasionally.  Add salt and pepper to taste.

***On a side note, my sister said my mom always adds milk to her broth once everything is ready to go...I haven't done this yet, but I am willing to give it a try next time. I'll let you all know how it turns out.  Oh, and sometimes I add a little chicken base to my soup, just to give the broth a little boost.

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