Chicken and Dumplings like Cracker Barrel

Place the chicken in a Dutch oven. Add the water and first measure of salt. Bring to a boil. Cover the pot and reduce the heat to a simmer. Let cook for 1 hour or until the meat is cooked and tender.

Remove the chicken from the broth and set aside until it is cool enough to handle. Strain the broth through a sieve and return to the Dutch oven. Add the black pepper and bring the broth back to a low boil and let the broth simmer while you prepare the chicken.

Cut the chicken meat from the bones. Discard the bones and cut the meat into bite-sized pieces.

Combine the flour, baking soda, and salt in a bowl. Add the shortening and cut into the flour mixture using a pastry blender. The mixture should resemble coarse crumbs. While stirring with a fork, slowly add the buttermilk until a dough forms. Turn the dough out onto a lightly floured surface and knead 4-5 times.

Pat the dough to 1/2-inch thickness and cut into 1x1-inch pieces. Turn the heat on the broth up so it comes to a boil.

Drop the dumplings into the boiling broth. Let boil for 1 minute. Reduce the heat to a simmer, cover the pan, and let cook for 10 minutes or until the dumplings are cooked.

Stir the chicken into the pot. Cook just until heated through and then serve hot.