Add Chicken, Water and Seasonings to a pot (we used an 8 quart pot). Bring it to a boil let it boil for about 45 minutes to an hour.
When the chicken is done cooking, turn your pot off (or remove it from the burner) to all the chicken to cool enough for you to handle the chicken.
Pull the chicken off the bones. You can pull it all off or part of it off in order to add some bones back into the final product. When done, set aside.
About 40 minutes into your chicken cooking, start combining all of your dry ingredients (flour, salt, & baking powder) in a bowl.
Cut up a stick (1/2 cup) of butter into the dry mixture. I think I may have cut each table spoon of butter into four pieces. If you do not have the stick butter with measurements, then just plop yours in the dry mixture however you like.
Cut/Combine the butter into the flour evenly until it becomes crumbly.
Add the buttermilk to the mixture a little at the time and combine. You'll want to do this until the dough comes together and create a nice dough ball. If you have a tad bit of buttermilk leftover, that's ok. You do not want the dough to be too sticky, making it difficult to work.
Bring your chicken broth in the pot back to a slow rolling boil
Cut your dough ball into thirds. Flour your surface, grab your rolling pin, and roll the dough out until it is thin, maybe an 1/8 inch, if you want to measure. Otherwise, make it as thin or thick as you like.
Slice the dough into 5" strips.
Add your dumplings to the broth one at a time. It will start to become crowded, but you can use a spoon to push the dough back to drop uncooked dough into the broth. Once you've added it all, let it come back to a slow boil. Repeat this for the 2nd and 3rd dough balls until all is added.
Turn the heat for your pot on low and add the chicken to the pot. Mix it up well and let sit for another 10-15 minutes.
Serve hot any way that you like!
Serving Size Soup Bowl
Servings 10