• 4 chicken breasts (skin on)
• 2 onions (peeled, but left whole)
• 4 ribs of celery (+ several leaves from the stalk)
• 1 bay leaf
• 1 tbsppeppercorns

Directions

1. Cover with water and boil all the above in a LARGE stockpot or Dutch oven.
2. At least a 5 Quart pot, but I use an 8 quart stockpot.
3. Boil until chicken is tender.
4. Cool chicken and pull it Off the bone.
5. Chop it into small pieces.
6. Strain your broth very well.
7. Return it to stockpot.
8. Dumplings

• 4 cups all purpose flour (sifted)
• 1 stick butter (softened)
• 1 tbsp parsley
• 1 tsp salt
• Enough broth to mix to make dough a consistency of pie dough.

Directions

1. Add parsley and salt to flour.
2. Cut butter into it.
3. Add broth a little at a time until you have dough the same consistency as pie crust dough.
4. Flour your counter and place dough in center.
5. Flour your rolling pin and roll dough out to about 1/4" Thick.
6. Cut it in strips, then in desired size pieces.
7. Bring your broth back to a rolling boil.
8. Add salt to taste and 2 tbsp parsley flakes.
9. Add Chicken.
10. Once broth is boiling hard, drop dumplings in just a few at a time, until all are used.
11. Turn down on low.
12. Simmer 30 minutes or until dumplings are done.