I love serving this with stewed tomatoes and lima beans.It makes for a good dinner at any time of the year!~enjoy!~ Lauren

Chicken and Dumplings Recipe courtesy of Blue Willow Inn

Chicken and Dumplings are served at almost every meal at The Blue Willow Inn Restaurant and has become a favorite of our guests. It takes a few minutes to prepare, but you can't beat this on a winter night. With crackers or toast this is a complete meal.

Ingredients

1 -3/4 pound broiler-fryer chicken
2 quarts water
1/2 cup melted butter
2 tsp. black pepper
1 tsp. salt
2 cups self-rising flour
1/4 cup shortening
1/4 cup cold water

Directions:

In a stockpot combine water and chicken. Cook over medium heat until done (about one hour). Remove chicken from pot reserving chicken broth. Cool chicken in cold water, remove bones, skin and fat. Cut chicken into bite size pieces.

In mixing bowl combine flour and salt. Cut in shortening until batter is coarse.

Add water and mix well with your hands. Bring chicken broth back to a slow boil. Do not rapidly boil.

With floured hands pinch quarter size pieces of flour and drop into chicken broth.

Gently stir after adding several pinches. Repeat until you have used all the dumpling mix. Stir gently; allow to simmer 8-10 minutes.

Slowly stir in chicken.

Serve in soup bowls.