Yup but it takes 24 hours- according to my maw-maw:
Boullion (if you like your stuff extra salty)
Onions, celery, carrots (if you like your stuff extra veggie-y)
White AP flour
2 hours in the kitchen and 22 hours of patience.
Place raw chicken (preferably on the bone) in boiling water, with sauteed onions and veggies. Just enough water to cover. Add a little salt, pepper, any other spices that smell good. I use crushed red pepper, taragon, white pepper and my go-to favorite, lemon pepper.
Return to a rolling boil, leave for 5 minutes, cover, turn off heat. Let sit while you’re making dumplings (20-30 minutes)
Cut 3 tbsp Crisco (softened butter gets too melty), with 1 C flour. Double as many times as you need for quantity.
Cutting: place flour in bowl, then put crisco on top. With a fork, smash the Crisco until the whole bowl is little tiny bits of flour-covered-Crisco.
Add warm water to flour/crisco mixture- hand kneading a few tablespoons at a time until dough forms- should be smooth and not sticky. Too much water makes sticky dough.
Roll dough out on floured surface- thickness depends on your dumpling preference. If you like your dumplings thick and super doughy then roll to about 1/2″. More noodly dumplings? Less than 1/4″.
Cut into squares/rectangles/puppy shapes- the shape doesn’t matter 🙂
Uncover chicken and remove from pot, leaving the broth. Remove chicken from bone (or cut if you do boneless). Set aside. If it’s not totally cooked, it will be by the time we’re done with it.
Return broth to boil, and drop dumplings in, one at a time so that they don’t stick. Keep boiling for 10-15 minutes. At this point, they’ll look like dumplings, but if you bite into one, it’ll still taste a bit floury.
Put the chicken back in, and simmer for 30 minutes or so. This will thicken the broth and let the flavors meld together. Feel free to be adding tasty things here- butter, more spices, etc.
Once the broth is thick enough, turn stove off- add corn starch if you feel like it’ll never get thick enough. At this point, the soup is edible, but the dumplings will still be a touch too flour-y tasting. I’m usually just fine with that, but it really is better the next day
Hard part: Transfer to tupperware, cool, refrigerate, and eat the next night for dinner.