Instructions

1. Heat large stock pot while prepping your items. Add oil then sauté over medium heat all aromatic herbs. Let Onions & garlic cook & caramelize. Meanwhile chop your celery & carrot.
2. Once your onions have some good color on edges but translucent, it is time to add your stock or broth. Deglaze your pot with a little of the broth or stock scrapping the brown bits off the bottom.
3. Let it cool slightly & pull out the stems from the aromatic herbs. Next finish adding all the stock or broth & wine. Bring up to a boil & add chopped celery & carrots. Let veggies simmer until desired doneness while chopping the cooked chicken. The veggies will need at least 20-30 minutes to get soft. At this point you have what looks like soup.
4. Add your cooked chicken. Make a gravy by putting 2 heaping tbsp. in a glass with about 3 oz of water stir into the pot. Make sure it is lightly boiling & gravy is thickening.
5. Stir dry ingredients in small mixing bowl. Next add wet ingredients & mix until dough forms.
6. Drop dough balls about a tbsp. in equal sized into softly boiling chicken base a few inches apart. When the entire pot has been dotted with dough cover & boil for 15 minutes. DO NOT LIFT LID UNTIL DONE!