Alexis and I made chicken 'n dumplings today! Alexis did most of the work... I invented measurements for my spices, usually just thrown in for taste. Not too bad... The recipe needs some minor revamping, but oooooh yum!
Heat 6 cups water in Dutch oven. Stir in 2 tsp chicken bouillon or 2 bouillon cubes, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp allspice or chosen flavor Mrs. Dash, 1/2 tsp salt, and a dash of pepper. Add 2 lb boneless chicken and simmer on medium low for 1-1/2 hour.
For dumplings, combine 1 cup buttermilk, 1/2 tsp baking soda, 1/2 tsp salt, 3 tbsp shortening, and 2 cups all-purpose flour. If you don't have enough room to roll this out on a floured surface, add a couple of tbsp extra flour. Knead for several minutes, then shape into dumplings. After chicken is done, remove and cut into bite-sized pieces. Add chicken and dumplings to broth. Cook for 15 to 20 minutes or until dumplings are soft.
Note: This is very salty... Decrease bouillon if you are sensitive to salt.