That's what's on the plate for tomorrow

As posted back around 2005:

3-1/2 lbs. chicken, cut up (I'm using chicken leg quarters)
water to cover
1/2 tsp. poultry seasoning
2 bay leaves
2 carrots, chopped
2 celery stalks, chopped
1 small onion, quartered
2 cans <gasp> cream of chicken soup... although if you like you could make 2
cups of heavy white sauce
1/2 tsp. black pepper
salt as needed
drop dumplings

Place chicken in a deep pot and cover well with water. Add the poultry
seasoning, bay leaves, vegetables. Bring to a boil and reduce the heat.
Simmer about 45 minutes. Remove chicken to a platter and let cool. Skim
the foam from the broth. Skin and debone the chicken. Tear the chicken
into pieces and add it back to the broth. Thicken the mixture with either a
heavy white sauce or cream of chicken soup. Bring back to a simmer. Add
drop dumplings:

3 Tbs. vegetable shortening
1-1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
3/4 c. milk (or buttermilk)

Blend dry ingredients together. Cut in shortening until mixture resembles
course crumbs. Add milk (or buttermilk) until you have basically a gooey
mess. Drop by teaspoonfuls into simmering hot soup or stew. Simmer,
uncovered 10 minutes; cover and simmer 10 minutes more.

Jill