To make the chicken stock use one Costco rotisserie chicken. Pull the meat off of the bone, shred and set aside. Place the bones and skin into a pot and add ½ of a medium onion, one or two stalks of celery, and a little sliced carrot.
Bring to a slow boil for approximately 2 hours.
In a large pot make a roux:
Add 3 Tablespoons of cooking oil to a pan and add 1/3 cup of diced Celery, and 1/3 cup of diced Onion. When the celery and onion have softened up add 2 Tablespoons Flour. Mix and lightly brown the flour.
Start straining the chicken stock into the roux. Add some stock, stir to combine then add more stock.
Season the chicken stock with 1/2 teaspoon salt, 1/4 teaspoon Pepper, and 1 teaspoon thyme. Bring to a simmer. Taste and adjust the seasoning then bring the pot to a simmer.
For the Dumplings combine 3 Cups of All-Purpose Flour, 1/2 teaspoon salt, and approximately 1 Cup of water. Mix to combine. If the dough is dry add more liquid. If it’s too wet add more flour.
On a floured surface roll out your dough to a thickness of ¼ inch and cut it into squares. Set them aside.
With the pot at a simmer start adding the dumplings. Add a few then give the pot a stir. Continue until all of the dumplings have been added. Cover and bring the pot up to a simmer / slow boil. Every 5 minutes or so give the pot a stir. Cook until the dumplings are cooked all the way thru (30 minutes to 1 hour).
