My Southern Chicken And Dumplings....
Source: Jim Mixson

2# (+/-) chicken (I used 1/2 bonesless breast and two leg quarters)
2 cans chicken broth
1/2 C chopped onion
1/2 C chopped carrots
1 T butter
1 t bacon dripping
1 chicken bouillon cube
1 C water (hot)
1/4 C water
olive oil as required
JGM Mix 4+ seasoning as required (This is my concoction; see the recipe.)
2 C all purpose flour
3 T shortening, melted
1 t salt

In a 3 qt. sauce pan, 
Saute the onion in the butter and bacon dripping
Add the 2 cans chicken broth, and the bouillon cube
Season lightly
Coat the chicken with olive oil and season
Add the chicken and sufficient water to cover the chicken and bring to a slow boil
After about 40-45 minutes the chicken should be done and separating from the bone
Remove the chicken, debone and cut into bite size pieces
Returnt he chicken to the broth mixture
Add the carrots
Bring to slow boil

For the dumplings, start with the 2 cups flour in a mixing bowl
Add the salt and mix well
Cut in the melted shortening and mix well
Add water gradually working to a soft dough
Place dough on work surface (flour covered) and roll to desired thinness
Cut into desired strips...I prefer about 1 1/2 inches by 1/2-3/4 inch
Add the cut dumplings to the cooking mixture
Slow boil for 10 minutes uncovered
Cover and continue slow boil for 10 minutes

Serve hot, preferably with hot biscuits (buttered)