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1
Place chicken in large pot, cover completely with water.
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2
Boil chicken until cooked through.
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3
Remove chicken and let cool.
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4
When chicken is cool begin pulling meat from the bird.
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5
Meanwhile, when broth is still warm add chicken soup base/boullion.
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6
Season to your tastes, I use approx.
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7
2 tablespoon.
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8
Some people may want more.
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9
You may also add salt and pepper if you choose.
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10
The broth will be fairly salty, so I would taste to be sure.
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11
Mix flour and broth to create dough.
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12
You will mix 1/2 cup of flour for every cup of dough.
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13
I would begin by starting with 1/2 cup of flour to 1 cup of dough, as that makes quite a bit.
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14
Repeat if you want to double the recipe.
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15
Stir, and then work with hands to form dough.
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16
This dough will be sticky.
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17
Place on well floured surface, cover outside of doughball with flour, so rolling pin won't stick.
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18
Turn chicken broth up to about medium heat, you want it really hot, but not to the point of boiling.
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19
Roll dough out to approximately the width of 1/8 inch.
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20
Cut into long strips, and then cut long strips into sections approximately 2 inches long.
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21
When broth is ready begin dropping dough strips into pot.
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22
Do not stir, just push down to bottom of pot.
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23
When dumplings are done, add chicken meat.
