Creamy Chicken and Dumplings (A.K.A. "Clumps"

This recipe has been around longer than I have. My mom used to prepare it for me during my childhood. My own children also grew up enjoying it. When our daughter was young, she couldn't pronounce "dumplings" and called them "clumps" instead, and the name stayed with us.

After our son got married, his wife was introduced to "clumps," and she has even asked for them as her birthday dinner.

They are really easy to make and they are so good.

Ingredients:

2 boneless skinless chicken breasts

8 cups of chicken broth

2 3/4 cups of milk

1 1/2 cups + 2 tablespoons of flour

3 tablespoons of shortening

3/4 teaspoon of salt

2 teaspoons of baking powder

Directions:

In a large Dutch oven or kettle, cook the chicken in the broth until it becomes so tender that it falls apart.

Take the chicken out of the kettle and transfer it to a separate bowl for shredding. Reduce the heat on the broth and let it simmer.

In another bowl, combine the flour, baking powder, and salt, then blend in the shortening as you would for making biscuits or pie crust. Pour in 3/4 cup of milk and mix until a coarse dough forms.

Bring the broth back to a boil. Once it's boiling, tear the dough into pieces and drop them into the liquid, stirring occasionally to keep them separate (the dumplings are ready when they float).

In a separate bowl, mix 2 cups of milk with 2 tablespoons of flour, whisking until smooth. Gradually pour this mixture over the dumplings, stirring constantly. Add the shredded chicken back to the kettle and let it simmer for about 15 minutes.

Notes:

I use the Instant Pot to cook my chicken on manual for 1 hour, and then I pour the broth into a large Dutch oven.

If you prefer your soup less creamy and thinner, omit the 2 tablespoons of flour and just add the milk.

If you want carrots and celery or onions, feel free to add them when you boil the chicken.