Directions

1. Make the dumplings:
2. Mix 1 cup flour with the pepper and salt, add 1/3 cup water to form a ball of dough.
3. Knead the dough to form a stiff dough.
4. The dough should not be sticky or too dry.
5. Cut the dough into 4 pieces.
6. Take each piece and roll it out as flat as you can with a rolling pin.
7. Flour both sides and let it sit and dry out a bit. It should not be sticky or shrink after rolling it out.
8. Cut the dough into 1/2 by 1 inch pieces, using a pizza cutter.


9. In a large pot, on medium heat, cook chicken in the butter until cooked through.
10. Add the celery and carrots, along with the water, thyme, black pepper, parsley, and bouillon
11. Cook until vegetables are tender.
12. Note: The chicken will be tough, as the dumplings cook they will become tender.
13. Bring the broth to a slow low boil.
14. Add the dumplings a couple at time and stire them in before adding more.
15. Add the dumplings until the pot is 3/4 full of dumplings.
16. You can freeze the leftover dumplings and store in a ziplock bag for next time.
17. Cook the dumplngs until they are cooked full and tender. Approx 45 minutes.
18. Taste test and add more water or bouillon as needed.
19. Broth will thicken into a gravy as it cooks.
20. It should be a thick gravy with tender chicken, carrots and celery by the time you are done cooking it.