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1
*Use a large pot with a heavy lid.
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2
Place chicken, water, bouillon, celery, onion and pepper together in pot.
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3
Cook, covered for 1 hour. (After cooking, I let contents remain in covered pot for about an hour to cool).
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4
As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temperature.
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5
In a bowl mix self-rising flour and the 1 cup cooled broth.
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6
You may need to add a little more flour if mixture is too sticky.
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7
On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips into 3 inch pieces.
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8
Place cut strips on a cookie sheet and place in freezer for 10-20 minutes.
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9
While dumplings are chilling, remove chicken from pot.
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10
Heat broth in pot to a boil.
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11
Remove dumplings from freezer and drop into boiling broth, after all the dumplings are in pot lower heat so that they are just simmering.
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12
Cover pot, and cook for twenty minutes.
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13
Do not uncover to peek!
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14
While dumplings are cooking, cut chicken into bite size pieces.
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15
After dumplings have cooked for 20 minutes, add chicken back to pot.
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16
(I add a little parsley, at this time) and serve.
