Ingredients
2 chicken breasts, boneless and skinless
10 c chicken stock, or 10 small chicken boullion cubes w/ 10 cups water
parsley flakes
1 stalk celery chopped
1/2 md onion chopped
DUMPLINGS
2 c self-rising flour
1/4 tsp pepper
2 eggs, well beaten
3 Tbsp melted butter
2/3 c milk
Directions
1. In a large pot boil the chicken in chicken stock or add 8 chicken bouillon cubes to the water. To add some flavor, add parsley, onion, and celery.
2. When done, take the chicken out and shred.
3. Return to pot.
4. Dumplings: In a large bowl, sift dry ingredients.
5. Add egg and melted butter.
6. Then add enough milk to make a moist stiff batter.
7. Drop by small teaspoons into the boiling chicken stock.
8. Reduce heat, cover tightly and cook 18 minutes.
9. Some people like to eat like a stew in a bowl, but we like them with mashed potatoes and a vegetable. The stock thickens to make gravy for the potatoes. Enjoy!
