Chicken and Dumplings Recipe

1. Heat the chicken broth over high heat in a large stockpot with a lid. Remove the skin from the chicken and pull the meat off the bone. Shred the chicken meat.
2. Add the chicken to the broth and bring to a boil.
3. Meanwhile, combine the flour, sage, thyme, oregano, and pepper to the bowl of a food processor fitted with the metal blade. Pulse 1 time. Add the shortening and pulse 6 times.
4. Add the milk and process until the dough comes together, about 30 seconds.
5. Remove the dough from the food processor and place on a lightly floured countertop.
6. Use a floured rolling pin to roll the dough to ¹⁄8-inch thickness. Use a pizza cutter to cut into strips about 1 by 3-inches. Drop the strips into the boiling broth a few at a time. The dumplings will look waterlogged and gooey.
7. Stir very gently just once. Reduce the heat to medium.
8. Cover and simmer for 25 minutes.

If you like this recipe try these: Sullivan's Island Bacon and Shrimp Bog, Boiled Peanuts with a Kick