Instructions

1. Place *whole chicken, onion, bay leaf and salt and pepper to taste in stock pot with enough water to cover. Bring to a boil and simmer until done.
2. Remove chicken and spices; cool and de-bone (or you can leave the chicken in cut-up pieces)
3. Dumplings:
4. Combine salt, baking powder and flour.
5. Cut in butter with pastry blender.
6. Add milk and mix well.
7. urn out onto lightly-floured board or countertop and knead lightly.
8. Roll out to 1/8 inch thickness. Cut into strips.
9. Drop strips into boiling chicken broth.
10. Add cut up chicken.
11. Cover and reduce to a simmer for about 20 minutes.
12. Optional:
13. *Instead of a whole chicken, the option to simply use cut up boneless chicken breast is available

• Servings : 6 servings
• Recipe Type : Dinner