Ingredients:
1 Whole cut-up Chicken
1/2 Cup Chopped Celery
1/2 Cup Chopped Onions
1/2 Cup Chopped Bell Pepper
2 Teaspoons of Onion Powder
2 Teaspoons of Garlic Powder
1 Teaspoon of Black pepper
3 Teaspoons of Salt (Add to Chicken in pot)
Dumplings:
2 Cups of Self Rising Flour
3/4 Cups of Chicken Broth (Do not add Salt. Chicken broth had salt in it.)
1/2 Stick of Softened Butter
Directions:
Season the chicken pieces well with salt and pepper. If desired, brown them up in the bottom of a stock pot with some oil then throw in your chopped vegetables and seasonings and cover with water.
Bring to a boil over med-high heat and reduce to medium/simmer once it reaches a boil
Boil the chicken for 1 hour to 1 hour and 15 minutes or until fork tender
In the meantime, cut the softened butter into the flour until you get a coarse bread-crumb like texture.
Add in the broth a little at a time until the dough comes together, but is slightly sticky
Flour a work surface liberally and flour the top side of the dough, then flatten and roll it out until it is as thick or as thin as you’d like.
Cut the dough into roughly 2-inch squares
Remove the chicken once tender and set aside to cool for deboning
Bring the broth to a rolling boil (you can add more store bought broth if needed/desired)
Add the dumplings one at a time, ensuring you do not stack them or they will stick together
Cook dumplings at a boil for 20 minutes, and in the meantime, debone the cooked chicken.
Add chicken meat back to broth and continue cooking for 10 minutes