1 whole fryer cut up or a Package of Thighs (more economical)-or Extra rooster.
Cover rinsed chicken pieces with water (I go about 1-2 inches above the meat- 6-8 cups water I suppose) in a good sized stock pot.
Bring to a boil, skim foam and discard.
Once chicken is cooked through, pull it out and allow to cool a bit.
Add to the boiling Chicken water:
One chopped onion
3-4 ribs of celery chopped
3-4 carrots peeled and sliced
3 potatoes peeled and cubed into bite sizes
Add two chicken bullion cubes
Salt to taste (I like savory-so my tastes might be too much)
1 teaspoon of black pepper.
Start pulling chicken pieces apart into bite size bits of meat. Add to soup.
Allow to simmer until carrots and potatoes are soft and cooked through.
Dumplings:
In a side bowl add together:
2 cups of flour (all purpose)-- Important DO NOT use self-rising.
2 eggs
1 tsp of salt
blend well then
add enough milk to turn this into a thick oatmeal consistency.
Spoon into the soup with a regular small teaspoon. Hold in the chicken broth and it will slip off the spoon.
Do not stir and disrupt dumplings while they are cooking.
Dumplings will come to the top when cooked through and ready to eat.
***Most times I make a batch and 1/2 of the dumplings. Per DH's request. A double batch is too much.
@EMorical Here is the recipe you asked for.
I'm at work and do not have the card with the dumplings on it in front of me. So will double check it tonight and throw in edits by tonight if needed.
I have the chicken thighs in the fridge right now waiting for their transformation into this. Mmmmm.....