boil a whole chicken & debone then put back in stock that you've created from boiling, or do it the easier way and use some boneless skinless breasts, shred slightly with a fork after boiling... add to boiling chicken stock.
Dumplings:
2 cups all purpose flour
1 tsp salt
3 heaping tsp crisco
2 eggs
cold water (eye this, about 1/4 cup)
mix these together in order, only add enough water for proper dough-like consistancy (like playdough)
roll out dumplings & cut & drop in broth
season to taste. Cook until tender.
I usually simmer this most of the day, it's even better the next day if you want to make this ahead.
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