Step 1

Place all ingredients for the chicken stock in a large stock pot. Fill with water until all the ingredients are covered.

Step 2

Bring the ingredients to a light simmer and let simmer over low heat for about 2 hours. Then remove the pieces of chicken and set aside. Strain the rest of the stock, discarding all the vegetables.

Step 3

After the chicken cools, cut it into pieces or shred it, depending on how you like your chicken and dumplings.

Step 4

Side Note: This chicken stock would make a great base for chicken and noodle soup, too!

Step 5

Mix together all of the dumpling ingredients in a mixing bowl until they come together and form a ball. Add more flour if dough is too sticky and more milk if dough is too dry.

Step 6

Place the ball of dough on a floured surface. Knead a few times until smooth. Roll out the dough with a rolling pin until it is about 1/8 inch thick.

Step 7

Cut the rolled out dough into slices, then smaller bite-sized pieces. These will be your dumplings.

Step 8

Heat the remaining ingredients in a large pot with 6 cups of the strained stock. Add the reserved chicken. Add more water if the ingredients are not covered. Bring to a boil.

Step 9

Put the heat on low and add the cut-up dumplings.

Step 10

Simmer on low for 30 minutes or until dumplings are cooked through and the broth has thickened.

Step 11

If the broth is not thick enough, create a slurry by mixing together 1 teaspoon of flour and a 1/4 cup water in a small bowl. Then whisk into the broth and let simmer an additional 5 minutes.