I am loving this new recipe I adapted from GAC Kimberly's Simply Southern.   Try my version where I roast the chicken in the oven.  Chicken gets a lot of flavor from the skin and bones.  All that is needed is some evoo, sea salt, and pepper.  

Spicy Chicken & Dumplings

2 chicken breast with skin and bones
sea salt & cracked pepper
evoo
1/2 stick unsalted butter
4 carrots, sliced
3 celery stalks with hearts, sliced
1/2 vidalia onion, chopped
3 jalapenos, deseeded and chopped
1/4 tsp. cayenne
1 tbsp. thyme
6 cups chicken broth
1 cup heavy cream
3 cups self-rising flour
3 tbsp. butter flavored shortening Crisco®
1 cup cold whole milk

Start by preparing the chicken.  Wash chicken & pat dry with paper towels.  Drizzle with evoo, sea salt & pepper.  Roast in 375 degree oven for 1 hour.  Let cool.  Shred chicken and set aside. (discard skin & bones)

In a dutch oven set on medium high,  add a couple tablespoons evoo and 1/2 stick butter.  Saute carrots, celery, onion and jalapenos.  Sprinkle with cayenne and thyme, continuing to saute for about 5 minutes.  Add shredded chicken and broth and let simmer for 30 minutes.  

Add the heavy cream and mix well.  Make the dumplings by combining flour, Crisco® and milk.  Mix well to form a dough.  Use two spoons to drop dumplings in the pot.  Cover and let simmer 20 to 30 minutes.  

Adapted from GAC's Kimberly's Simply Southern