Old Fashioned Chicken & Dumplings

Simmer whole chicken covered with water in medium stockpot and Save Broth (add 2 c fine chopped celery for extra flavor)

Remove chicken, cool, debone, remove skin and chop chicken meat to bite size pieces.

Put 1 TBS salt, 1/2 tsp pepper, and 2 cups of flour in a mixing bowl.

Pour & stir enough chicken broth into flour, salt and pepper until consistency to roll. Roll out on floured board and cut into 2" x 3" rectangles 1/8" high. Don't worry about perfect shapes. The less handling/rolling the more tender the dumplings.

Drop into boiling broth. Keep the broth boiling while dropping in dumplings. Drop in a few, wait for return to boil. Dumplings are done when they rise to the top. Scoot them to one side and drop in a few more till all dumplings are used. Cover & simmer for 10 minutes.