1place chicken thigh's, 48ounce swanson's chicken broth in pan with onion,celery, Bouillon.. boil until meat falls out thigh's
2separate meat from bones... place meat back in boiling broth....i always remove Bay Leaf at this time) ADD 1 CAN OF CAMPBELL"S CHICKEN SOUP AT THIS TIME
3RECIPE For Dumpling's----2 cup's of All purpose flour
mix with 1 tsp salt
3/4 cup ice water
4put flour in mixing bowel....add salt, add ice water slowly work mixture with hand's from center of bowel to sides mix compltely place on flat work table roll out to 1/2 inch thickness then cut per size drop 1 at a time in boiling liquid DO NOT STIR ALLOW DUMPLING'S TO RISE TO TOP this is the sign they are done.... of course you have to test them (AS GOOD COOK'S WE CAN ALWAYS LOOK AT ARE PRODUCT AND TELL IF IT NEED'S TO BE COOKED MORE!)
5THIS IS A VERY TASTY MEAL-- SERVE WITH HOMEMADE HOT ROLL'S BIG GLASS OF ICED TEA YUMMY!