Chicken and dumplings

This is one of Charlie's favorite's and once he found out I was making them he was excited and keep asking if they were done yet. and right after his nap the second thing out of his mouth was "are the dumplings done?"

You will need a chicken broth, I use the fallowing: (but you could use a premade)

water, around 12 cups

Chicken bone in and skin (I use the breast because we like the white meat)

2 chicken bouillon cubes

I never measure the fallowing:

onion chopped up

carrot shredded

celery chopped

boil until chicken is fully cooked, remove chicken and keep pot boiling

while the broth is cooking make your dumplings

1 cup flour

2 tbs butter

1 tsp salt

1 egg

2 tbs water

Combine flour , butter, and salt mix with a fork

make a well in the center and add the egg and water

beat with fork until well combined

flour the counter, take about 1/4 of you dough and pat it out then flour top and roll with rolling pin re flouring and turning over after a couple of roll outs

then gently run a knife though cutting into noodle like strips

with your broth at at rolling boil drop into pot one at a time let pot come back to a boil as needed

cook at a low boil for an about an hour depending on your noodle thickens. After i get all the dumplings in the pot I then take the cooked chicken and cut it up into chunks or shred it and add it to the pot.