CF Chicken and Dumplings

Add onion, celery, garlic, and pepper to chicken broth and bring to a boil. Add chicken to boiling water, and let boil covered for 9 minutes. Remove the pot from the heat and allow cooling liquid to sit covered for 20 minutes. Discard the onion and celery from the broth. Remove chicken breasts, shred with forks, and set aside. Save the broth.

In a large bowl, cut butter into flour with a fork until it forms a meal like texture (somewhat coarse, but combined). Beat eggs and combine with the flour mixture until a dough is formed (it might be best to use your hands to do this). Place flour on the counter and rolling pin. Roll the dough into as thin of a sheet as possible. The thinner the dough, the better the dumplings. Cut into 2-inch squares.

Place the broth back over medium heat. Add one cup of water and a bouillon cube (or another cup of broth). Once broth is hot, add dumplings one at a time into the pot. Dumplings should sink initially and float once they are done cooking. DO NOT STIR! Once all of the dumplings are added to the pan, let them cook covered on medium heat for 12-15 minutes. Gently stir in the chicken, drop the temperature to low, and let it simmer covered for another 10 minutes. You can taste a dumpling to ensure they do not taste doughy. Chicken and Dumplings will be VERY hot, so you would likely want to let it sit a little bit before serving (or dive right in, just watch your tongue).