• Cooking Time: 1 hour and 30 min.
• Servings: 6 to 8
• Preparation Time: 20 minutes
• 1 whole broiler chicken, giblets removed
• water to cover the chicken in the pot
• 2 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 1/2 t. to 1 t. thyme (optional)
• 3/4 to 1 c. broth (you will get this when you boil the chicken)
• 1/4 c. corn starch
• 1/2 c. water

1. Place chicken in large stock pot and cover with water.
2. Salt the water and bring to a boil.
3. Reduce heat and simmer until chicken is done, about 45 min.
4. Remove chicken from pot and reserve all the broth in the same pot.
5. Let chicken cool.
6. Meanwhile, in a medium bowl, combine flour, salt, pepper and thyme if wanted.
7. Add warm broth and stir to combine.
8. Turn out onto a lightly floured surface.
9. Knead until dough comes together. (It shouldn't be overly sticky)
10. Using a rolling pin, roll dough until about 1/8 inch thick.
11. Using a pizza cutter, cut dumplings so that each one is 3 inches by 1 inch.
12. Debone chicken.
13. Bring broth back to a boil.
14. Meanwhile, combine corn starch and water. Set aside.
15. Add dumplings one at a time to boiling broth until all are added.
16. Cook for about 5 min.
17. Slowly add corn starch slurry to broth while stirring, until it reaches the consistency you like.
18. Add deboned chicken.
19. Cook an additional 2 or 3 minutes until chicken warmed through.

This rates close to top the of my comfort food list. It was a meal my Mom relied on often as I was growing up. When I got married, I asked my Mom for the recipe and I was told that she didn't have one. She just made it from memory. So, I had to learn that way too! In my first attempt, the dumplings fell apart in the broth and we had a thick, gluey chicken soup. After several attempts, I finally got it right. I am sharing my recipe with you so that YOU don't have to eat gluey broth for dinner! The ingredient list is ridiculously short.