Chicken and Dumplings

This recipe was developed last year, when we decided that chicken and dumplings were pretty Southern.  I think it is one of the few recipes that I invented that has not changed since I started making it. To me, it is perfect just as it is.

Serves 3-4

1 onion, quartered
2 carrots, quartered (or about 15-20 baby carrots)
1 stalk celery, cut in half
2 cloves garlic, cut in half
2 slices of lemon
3 lbs chicken thighs with bones and skin, skin removed
2 1/2 cups chicken broth
1 cup water
1 bay leaf
2 sprigs fresh thyme
1/2 teaspoon garlic salt
Salt and ground black pepper to taste
Extra water as needed

2 cups flour
1 teaspoon salt
Dash ground black pepper
3 tablespoons shortening
1/4-1/2 cup cold water
Extra flour, for rolling

1. Place onion, garlic, celery, carrots, lemon, and chicken thighs in large stock pot.  They can be stacked.  Pour chicken broth and water over top.  Add thyme, garlic salt, and bay leaf.  Stir to distribute, cover, and heat to a simmer.  Simmer on low heat for at least an hour or until chicken is tender.
2. Remove vegetables, bay leaf, thyme, and chicken from pot. Discard vegetables and herbs.  Allow chicken to cool while you prepare the dumplings.
3. In bowl, combine flour and seasonings.  Cut in shortening until mixture resembles crumbs and a a handful clumps when you squeeze it.  Stir in water until it forms a dough.  On floured surface, knead dough until smooth.  Roll dough out into an oblong rectangle that is about 1/8 inch thick.  Using a knife or a pizza cutter, cut dough into 1-inch wide strips.
4. Return broth to a simmer, if it isn't still. If broth looks lower than 1-2 cups, add a cup of water and bring broth to simmer.  Tear strips of dough into pieces and drop into simmering broth.  Simmer dumplings for 10 minutes, uncovered, while you shred the chicken and drop it into the broth over the dumplings.  After 10 minutes of uncovered simmering, cover the stockpot and simmer for 10 minutes more.  Serve immediately.