Jessica'S Chicken & Dumplings

• 2 sticks of celery
• 1/2 an onion
• Carrots
• Onion powder
• Garlic powder
• Seasoned salt/ or regular salt
• Pepper
• Chicken bouillon
• Italian herbs (Italian herb mix or you can add a little oregano, parsley & thyme)
• 2 bay leaves
• 2 cups flour
• 1/4 teaspoon salt
• 3/4 cups of cold water.

1. In a good size pot, put in a whole cleaned chicken/ (whole or cut up)
2. fill with water full enough not to boil over.
3. Boil until meat is tender. Take chicken out to cool off and debone.
4. Strain the celery and bay leaves out of the broth.
5. While chicken is cooling make dumplings.
6. 2 cups flour
7. 1/4 teaspoon salt
8. 3/4 cups of cold water.
9. Sit all three ingredients and put onto a floured surface. Knead the dough a bit and roll out. Cut with a pizza slicer in reasonable size/bite size pieces. Drop each into the boiling broth. (the dumplings take a good while to soften up. they are tough if they are not cooked long enough)
10. Add some sliced carrots and celery toward the end so that they do not get overcooked. Add seasonings if you think it needs more. Sometimes I add regular salt at the end. I'm always careful not to over salt the broth in the beginning. You can always add it toward the end.

celery, onion, carrots, onion, garlic, salt, pepper, chicken bouillon, italian herbs, bay leaves, flour, salt, water

Taken from www.epicurious.com/recipes/member/views/jessicas-chicken-dumplings-51200531 (may not work)