1 whole chicken
2 whole carrots, peeled and cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces (include leaves)
1/2 onion, cut in quarters
1 can cream of chicken soup
1 tsp. poultry seasoning
*water to cover chicken in crockpot
chicken broth, if needed
salt and pepper, to taste
Wash and clean out the inside of your whole chicken and place in a crockpot, along with the celery, carrot and onion, with enough water to just barely cover the chicken. Cook on high for 4-6 hours or low for 8 hours. When it is finished, remove the chicken, strain the liquid, and dispose of the vegetables. Place resulting broth in a large pot and bring to a boil. Add additional chicken broth, if needed. Separate the chicken from the bones, shred chicken and set it aside. Make dumplings while broth heats. Add dumplings, one at a time while broth is boiling. After the dumplings are ready add the can of soup and mix well. Add shredded chicken and cook on low for a 5-10 minutes to warm throughout. Add salt and pepper to taste.
2 cups self-rising flour
1/2 cup Crisco shortening
ice water (to the right consistency)
Cut shortening into flour, add ice water to form a stiff dough. Roll out on a floured surface and cut into one inch wide strips. Pick up strips and pinch about two inch lengths into boiling liquid.