3-4chicken breasts (you can do whole chicken as well)
4cubes of chicken stock (or 1½ c liquid chicken stock)
6-8cupswater
2bay leaves (optional)
2cupschunk celery
2cupschunk onion
2cupschunk carrots Do not dice as they will turn mushy and not crunchy.
Dumplings
3cupscake flour
3/4tsp.baking soda
3/4tsp.salt
4 1/2tbsp.shortening
1cupmilk
Instructions
In a large pot add 2 tablespoons of butter and let melt. Brown the chicken with a generous amount of salt and pepper. Once the chicken has a skin on it, add in the vegetables. Gently pour 2-3 cups of water at a time until all the ingredients are bathing in the water. Gently boil for 1 hour.
About a half hour before serving make your dumplings in a bowl. Sprinkle your work surface and rolling pin with cake flour. Roll the dough out until it's about ½" think. Using a pizza cutter (or sharp knife) cut 2" diamond shapes (just got diagonally). Add the dumplings into the pot and let cook for 10-15 minutes.