Pennsylvania Dutch Chicken and Dumplings

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   ["Cook a chicken (or chicken parts) in large pot.", "(I prefer dark meat).", "Add simple spices if desired (salt, pepper, chopped celery, chopped onion).", "When chicken is done, take it off the bone in small bite pieces.", "If chopped celery and chopped onion flavored the broth, filter broth to remove pieces of onion and celery.", "Add chicken back to broth and bring broth to a boil.", "While waiting for a boil, mix dumpling ingredients in bowl.", "Do NOT knead dough or dumplings may come out tough.", "Once mixed, divide dough in half and roll halves out one by one on floured surface.", "Cut into 1"" to 2"" strips and drop into boiling broth.", "Stir often.", "Before serving, you can thicken broth by adding 2 tbsp (30 ml).", "cornstarch mixed with water."]

* Per serving · 4 servings · Values may vary.

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