Recipes

Place chicken in large stock pot and cover with water.

Salt the water and bring to a boil.

Reduce heat and simmer until chicken is done, about 45 min.

Remove chicken from pot and reserve all the broth in the same pot.

Let chicken cool.

Meanwhile, in a medium bowl, combine flour, salt, pepper and thyme if wanted.

Add warm broth and stir to combine.

Turn out onto a lightly floured surface.

Knead until dough comes together. (It shouldn't be overly sticky)

Using a rolling pin, roll dough until about 1/8 inch thick.

Using a pizza cutter, cut dumplings so that each one is 3 inches by 1 inch.

Debone chicken.

Bring broth back to a boil.

Meanwhile, combine corn starch and water. Set aside.

Add dumplings one at a time to boiling broth until all are added.

Cook for about 5 min.

Slowly add corn starch slurry to broth while stirring, until it reaches the consistency you like.

Add deboned chicken.

Cook an additional 2 or 3 minutes until chicken warmed through.