Make My Kid Eat Entry No. 1 -- Chicken and Dumplings

Deborah at The Humble Housewife is having a contest for recipes that will appeal to children. And while three out of four of my children aren't picky kids, they all appreciate kid friendly food. This recipe is a real meal that just happens to be kid friendly. My pickiest child loves it. The chicken is white meat, from bone-in breasts, but other cuts of chicken can be used if you prefer dark meat. The dumplings are fluffy and "plain" -- no herbs or strong flavors. The carrots are simple and tasty just as they are. Most of the flavor in the meal comes from the vegetables that are cooked with the chicken and then removed before the dumplings are added (thus no onions or green stuff for your child to see). This is an original recipe, tweaked from that which my mother made when I was a child.

Chicken and Dumplings
serves 6

4 large bone-in chicken breast halves
6 - 7 cups water
1 onion, peeled and quartered
3 peeled, smashed garlic cloves (smash them with the side of a large knife - don't chop them)
2 stalks celery
6-8 carrots, peeled and cut in 1-inch pieces
6 T. shortening
3 c. all-purpose flour
4 t. baking powder
1 t. salt
1 1/2 c. milk
salt and pepper to taste

In a large dutch oven or soup pot, place chicken and water, onions, garlic and celery. Season with salt and pepper. Cook for 30 - 40 minutes until chicken is completely cooked through and tender. Remove chicken from water and set aside. Remove and discard onion, garlic and celery. Strain broth. Return broth to pot. After chicken has cooled, remove skin and bones and break chicken into large pieces (larger than bite-size). Place chicken back in broth with carrot pieces. Cook over medium heat until carrots are tender, but not soft, about 15 minutes. Add more water to broth if necessary. When dumplings are added you should have about 2 inches of water in the pot around the chicken and carrots. If you have too much water still, you can thicken it with a little flour water, if desired (not necessary).

In a large mixing bowl, cut shortening into flour, baking powder, and salt, until mixture resembles fine crumbs. Stir in milk. Drop dough by large spoonfuls onto simmering liquid (liquid should not be boiling hard, just simmering). Season tops of dough with salt and pepper. Cook uncovered for 10 minutes. Cover and cook for 10 minutes longer.