Better than Cracker Barrel Chicken 'n Dumplings

Recipe View In a large pot, place the chicken and a pinch of salt. Cover with water. Bring to a boil, carefully skimming off any scum that rises to the surface with a slotted spoon. Add the lemon halves, sliced celery, chopped onion, and sliced carrots. Reduce heat and simmer gently until the chicken is incredibly tender and starts to fall off the bone, approximately 1 hour.

Recipe View Remove and discard the lemon halves. Take the chicken out of the pot and allow it to cool until it's easy to handle.

Recipe View In a large bowl, combine the flour, salt, and pepper. Create a well in the center of the dry ingredients. Ladle in 2 to 3 scoops of the hot broth from the pot. Using a spoon, gradually mix the flour into the broth, working from the center outwards, until the dough comes together to form a ball.

Recipe View Turn the dough out onto a lightly floured surface. Knead it gently until it becomes smooth and elastic. Roll the dough out into a large, thin rectangle. Using a sharp knife or pizza cutter, cut the rectangle into small, bite-sized rectangular dumplings.

Recipe View Gently drop the dumplings, one at a time, into the simmering broth. Cook, stirring occasionally to prevent sticking, until the dumplings are tender and cooked through, about 30 minutes.

Recipe View Once the chicken is cool enough to handle, remove the meat from the bones and chop or shred it into bite-sized pieces. Add the chicken back into the pot with the dumplings. Cook until the chicken is heated through, about 5 minutes.