Tasty Tuesday Chicken and Dumplings!

Last week, I ran across a recipe for old-fashioned chicken and dumplings while flipping through a cookbook that I've had forever called A Taste of Homecoming.  Interestingly enough, the original recipe came from a lady in Tennessee who is also named Cheryl, but I modified it enough to call it my own. My only wish after making it was that I had a larger stomach or more people to feed it to because it made a LOT! I'm thinking adding a bay leaf might improve it, but it was darn good the way it was, and the leftovers were just as good reheated in the microwave.

Cheryl's Chicken and Dumplings

Ingredients

1 whole chicken (about 3 pounds)
1 onion, chopped
2 ribs celery, chopped
1 large garlic clove, minced
2 sprigs of fresh sage (or 1/2 tsp dried sage)
8 cups water
2 tsp salt
1/2 tsp pepper

Place the chicken and all of the ingredients listed above in large soup pot or Dutch oven (I use a 6 quart flat-bottom saucepan). Bring to a boil. Cover and reduce heat to simmer. Cook for about an hour or until the chicken is falling off the bone. Remove the chicken and allow to cool for a bit, then remove all the bones and skin and cut the chicken into bite-sized pieces and set aside. If you're using the fresh sage, you can remove it from the broth if desired.

Dumplings
1 cup white whole wheat flour
1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
3 tablespoons shortening
1 cup buttermilk

Mix dry ingredients together in a large bowl. Add shortening and cut it into the flour mixture with a fork. Add buttermilk and mix until moistened. Knead briefly on a floured board. Pat into 1/2 inch thickness and cut into 1 inch squares. Bring broth to a boil and add the dumplings. Reduce heat to medium low and cook for 10 minutes, uncovered, stirring gently with a wooden spoon every two minutes or so.  Add the chicken back in, serve, and enjoy!