Chicken and Dumplings

• 1 (5 lb) whole chickens
• 4 stalks celery
• 3 medium size carrots
• 1 large sweet onion
• 2 garlic cloves
• 1 cup frozen peas
• 2 cups flour
• 4 eggs
• salt
• pepper
• 34 cup water

1. Place chicken in a large stock pot.
2. Fill with water up to the top of the chicken.
3. Add roughly choped onion, one carrot, two celery stalks plus leaves, and garlic cloves.
4. Sprinkle with salt and pepper, cover and simmer for two hours.
5. Pull out chicken to cool and discard all vegetables from broth.
6. Dice two stalks of celery and two carrots.
7. Add to broth along with frozen peas.
8. Add salt and pepper to taste.
9. Let simmer.
10. When chicken is cool enough to touch shred and add to stock pot.
11. To assemble dumplings combine flour, eggs, and one tsp of salt.
12. Mix with a spoon and gradually add water until the batter becomes elastic in consistancy.
13. Usually takes about 3/4 of a cup of water.
14. Bring stock to a boil.
15. Add a large spoonfull of batter to the back of a non slotted spatula and using the back of a knife scrape a tbs amount of batter off of the spatula and let batter drop into boiling stock.
16. Let dumplings cook for a few minutes, serve and enjoy.

whole chickens, stalks celery, carrots, sweet onion, garlic, frozen peas, flour, eggs, salt, pepper, water

Taken from www.food.com/recipe/chicken-and-dumplings-438278 (may not work)