Cozy stovetop chicken and dumplings with rich broth, shredded chicken, and homemade dumplings that cook up tender.
In a large soup pot, combine the chicken, onion, carrots, celery, salt, pepper, and the bay leaf.
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare the dumplings.
Strain broth through cheesecloth. Shred or chop the chicken and discard the skin and bones. Chop the vegetables if desired or discard. Set aside.
To make the dumplings: Combine flour, shortening, baking powder, and salt with a fork or pastry cutter until shortening is the size of small crumbs.
Add milk a little at a time and mix until combined. You may not need all of it — you want a soft but not sticky dough.
Knead 5-6 times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to 1/8-inch thick. Using a sharp knife or pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
Add the strained broth back to the pot. Bring to a boil and gently add dumplings to broth. Reduce heat and simmer for 15-20 minutes or until tender.
Keep the pot covered and avoid lifting the lid during the first 15 minutes for best results.
Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To thicken the broth: In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water. Add to boiling broth a little at a time, stirring to reach desired consistency.