What you need:

Dutch oven or heavy bottom pan

Stock: Cook 1 whole chicken cut in 1 gallon of water with Salt & Pepper

Soup:

6 carrots (cut 1”)

2 Leaks (just the whites) thinly sliced and soaked so they’re clean

6 Cloves of Garlic (sliced thinly)

2 Medium Onions Chopped (1”)

1 Tbsp Poultry seasoning

½ c All-purpose flour

2 Tbsp butter

Dumplings:

2 ½ C All-purpose flour

¾ c Milk

2 Tbsp Butter (cut into flour)

1 Tbsp Baking Powder

2 Tsp Salt

2 Lrg eggs (beaten)

What you need to do:
Cook all vegetables in butter & poultry seasoning for 10 minutes, add flour, stir and add your chicken broth. Then add your chicken back in. Simmer for 25 minutes, Make your dumplings and drop them in one at a time. I use the pampered chef small cookie scoop to insure my dumplings are the same size. Return lid and cook 10 minutes.

Tips & Tricks: 

If you only have self-rising flour use it and remove the baking powder.

Thank you,

Melissa Sunshine

Original Author Unknown