Chicken & Dumplings from Cami

Joreta's Chicken and Dumplings

Boil 4-6 chicken breasts in salted water until done. Skin and debone
chicken and cut or tear into chunks.

Mix together:
5 cups flour
1/2 Tablespoon salt

Add 1 3/4 cups (+/-) cooled chicken broth to flour mixture. Mix dough
together until easy to handle and no longer sticky. Add extra broth or
flour, if necessary. Roll dough out very thin on floured pastry board (foil
or countertop works well also). Cover dough with a cup towel and let sit
for at least a couple of hours until dough feels dry. May leave out all day
or overnight. Cut dough into bite sized squares with pizza cutter.

Drop dumplings one at a time into boiling chicken broth making sure broth
continues at a full boil. Continue to boil for approximately 20-25 minutes
after adding all dumplings to broth. Broth will begin to slightly thicken.
Add chicken to dumplings. Salt and pepper to taste (use quite a bit of
pepper). Add 1-2 cups (+/-) milk to dumplings (whole milk is best for
thicker juice) and bring just to boiling. Turn heat off, cover, and let sit
for at least 30 minutes before serving.