Oh man. There is no better time of year for this. I've made this a few times, I'm just so busy scarfing it down, I always forget to take pictures. So finally- here is the recipe.
1 Rotisserie chicken (you can opt out of this and use cooked chicken breasts, but the roasted chicken flavor is SO MUCH BETTER.)
2 stalks of celery
3 small yukon gold potatoes
1/2 yellow onion
1 clove garlic
2 T olive oil
2 boxes of Chicken Broth
Salt & Pepper for seasoning
(optional) 1 Chicken boullion cube
2 C. flour
1 tsp. salt
3/4c-1 cup of ice water
Chop your vegetables into bite sized cubes and chop the onion finely. In a large dutch oven pot or soup pot, heat the olive oil over med-high heat and saute the onion and garlic till fragrant. Add the carrots, celery and potatoes and stir around for a few minutes. Don't them burn..
Pour in the broth and bring to a subtle boil, then simmer for about 10-15 minutes, till the vegetables have softened. Then add the shredded chicken and simmer for another 5-7 minutes. Flavor with salt and pepper, and check to see if you want the boullion cube. I added because my family likes lots of flavor and though it was fine, I know Josh would have asked for the salt. So I added the cube, and it was fine. No requesting the salt shaker.
While that all simmers on LOW, make your dumplings. Mix the flour and salt and start adding the water while stirring with your fingers. As soon as it is wet enough to form a solid ball, you are done adding water. Flour a clean surface and roll out the dough to about 1/8" thick. Use a knife or pizza cutter to cut strips 1-1.5 inches thick, then again across to make little square dumplings. Once cut, turn the heat up to med-high to get it boiling again and add the dumplings. Shove them all down to the bottom with a wooden spoon, and once they are all floating again, they are cooked.
This makes great leftovers. And I hate leftovers.