Even though the weather warmed up a bit this week, I felt the need to make one of my favorite comfort foods. I did not make my momma's version, even though she makes a mean chicken and dumplings. She typically just uses chicken breast, and I wanted to use the whole chicken and make the broth. She uses Cream of Chicken soup to add to the broth, and I wanted to see if I could do it the way they did before Campbell invented cream soup. The first step was to boil a whole chicken, fat and all. Please don't buy a skinless chicken for this recipe. Basically, I stuck the chicken in the pot and covered it with water and added poultry seasoning, salt, pepper, garlic salt, and parsley. I let the chicken boil for almost two hours. This led to a bit of difficulty in removing the chicken from the broth. It fell completely apart. I strained the broth from the chicken, saving the broth of course. I let the chicken cool a little and then pulled the meat from the bone. Then, it is time to make the dumplings. My momma typically uses self rising flour and cold water. I think I prefer this style best. I tried something a little different. I mixed together 2 cups of self rising flour with 1/2 cup skim milk, a 1/4 cup of oil, and an egg. Then I patted the dough out by hand and cut the dumplings and added to the boiling broth and chicken. I let the mixture boil for about 15 minutes. Do not mix the dumplings before they have cooked. They break apart, if you didn't know. This version was softer than my momma's. They still tasted pretty good, because the broth was excellent. My husband said it was more like something his mom made, so he was a fan. Just make sure you add plenty of pepper. Chicken and dumplings are nothing without pepper.