3-4 large chicken breasts
2 t salt
1/2 t pepper
2 cups flour
1/2 t baking soda
1/2 t salt
3 T shortening
3/4 cup buttermilk
Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil. Cover, reduce the heat, and simmer for 1 hour or until tender and almost falls off the bone. Remove the chicken from the broth and cool being sure to reserve broth. Bone the chicken and cut meat into bite-sized pieces. Bring the broth to a boil and add pepper. Combine the flour, baking soda, and salt in large bowl. Cut in the shortening. Add the buttermilk, stirring with a fork just until moistened. Knead the dough 4 to 5 times and roll out flat on floured surface. Cut dough into small rectangular pieces using a butter knife and drop into boiling broth (or simply pinch off small pieces for less uniform dumplings). Reduce the heat to medium-low, and cook for about 30 minutes, stirring often but gently. Stir in the chicken and serve.
