Ingredients

• 2 cups all-purpose flour
• 0.5 cups shortening
• 0.5 cups milk
• 1 large egg
• 1 whole chicken
• 7 cups water , or as needed
• 2 cubess chicken bouillon
• 2 cups chopped celery
• 2 cups chopped carrots
• 1 small onion , chopped
• salt and ground black pepper to taste

Instructions

1. 1 Mix flour and shortening together in a large bowl until it resembles cornmeal.
2. 2 Whisk milk and egg together in a separate bowl; add to flour mixture and stir until dough comes together. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Cover dough with a dish towel and let sit at room temperature for 2 hours.
3. 3 Place chicken into a large pot and add enough water to cover. Bring to a boil over high heat, then continue to boil until no longer pink in the center and meat falls off the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the pot. Pull meat from bones.
5. 5 Strain broth and return to the pot. Add 2 cups water and bouillon cubes. Add shredded chicken, celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
6. 6 Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue boiling until dumplings are cooked through, about 10 more minutes. Season with salt and pepper to serve.

Nutrition per serving