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Chicken and dumplings.

Chicken thighs, onions, celery and parsley..salt and pepper to taste.

Simmer until the meat is falling off the bones..pick the meat, pitch the skin and put everything back in the bowl.

2 eggs beaten. salt and pepper them well.

make a well in a mound of flour.

work in batches...few tablespoons of eggs into the flour.

knead until you have a compliant dough.. stop well before it becomes crumbly.

Dust flour on the counter top and roll the dough..Turn it a quarter turn every pass and every 3rd or 4th pass flip it over.

Dust with flour as needed to keep it from getting sticky.

You want them thin. They can’t be too thin.

Bring chicken and stock back to a boil..

Use a pizza cutter and cut the dumplings however you prefer..Diamonds or squares..Go strips and then cross cut.

Cut them smaller than you think necessary because they expand.

Slide them a few at a time into the broth..you don’t want them sticking together...stir often.

Repeat until you have used all the eggs.

Turn the heat to simmer for about 10 minutes.

Open a bottle of white wine.

Before the vino... about 3 bucks tops

Enjoy