4 or 5 chicken breast
2 qt. water
1 tsp poultry seasoning (I use chicken bouillon powder... and I use more than 1 tsp... just do it to taste)
2 large eggs
1/4 cup milk
flour
1 onion, chopped
2 ribs celery, chopped
1 tsp. salt (if you use the chicken bouillon, go easier on the salt)
1/4 tsp. pepper
1 Tbsp. parsley flakes
Boil chicken in to water until tender; remove to cool (and save the broth). While the chicken is cooking, beat the eggs and milk until fluffy. Gradually add flour until a ball forms that is not too sticky. Sprinkle flour on wax paper and roll out all the dough to 1/4-inch thick. If dough gets sticky, add flour on top and underneath. Let set until you add vegetables and seasonings to the broth. Boil the broth. Cut dumplings into 2 x 2" squares (a pizza cutter does this easily) and place one by one into hot broth, stirring as you drop the dumplings so they do not clump together.
Turn the heat down and simmer until dumplings are tender. Add the chopped chicken back and cook until it's heated through.
* I sample the broth numerous times to make sure it's seasoned OK with the chicken bouillon.
* You can always add more water if the dumplings get too thick.
* Stir OFTEN... these tend to stick easily
* Use a BIG enough pot... the dumplings "grow" as they cook and I have overflowed many pots making these!?!
