I know some people might skip over this recipe but this is one of my favorite go-to, feel better, super easy, from scratch meals.

All you need is a few common ingredients that almost everyone has lying around. From scratch this should not take more than an hour to make.

Makes 4-6 Servings

Ingredients:
2 Skinless Chicken Leg Quarters
2 Medium Carrots
1 Small Onion
1 Large Rib of Celery
1-2 Cloves of Garlic
1 Tablespoon of Olive Oil
1 Teaspoon of Dried Thyme
3/4 Cup of Flour
1 Teaspoon of Baking Powder
1/4 Cup Cold Milk (You can also use water here)
4 Tablespoons of Butter or Vegetable Shortening
1 Tablespoon Salt
Heavy Pinch of Fresh Pepper

8 Cups of water

Instructions:
In a large sauce pot on medium heat add the olive oil and let sit for a few seconds.

Add the chicken, turning every so often to cook evenly. While the chicken cooks, dice the vegetables and set aside. Also put 6 cups of water in a tea kettle or the microwave and bring to a boil.

Once the chicken looks mostly cooked, remove and set aside in a large bowl. With the heat still on, add the diced vegetables to the pot with the salt and thyme, then stir and cover.

While that cooks, carefully use a fork to remove as much meat from the chicken bones as possible in bite size pieces. Place the larger bones back into the pot and add the already boiling water and re-cover. Leave the chicken in the bowl.

While that boils, prepare a flat, clean and dry surface to make the dumplings. I like to use my largest wood cutting board for easy cleanup.

Powder the middle of the board with a few pinches of flour. In a bowl combine the flour and butter (or shortening) until you only have little clumps.

Add the teaspoon of baking powder and a pinch of salt and mix. Slowly add the milk, and fold the flour on top of the liquid, keep doing this until you are left with a soft dough. It may be a bit sticky.

Scrape the dough out on to the floured surface. Rinse and dry your hands.

Add a bit of flour to your hands and pat the dough down to about 1/4 of an inch. Using a very sharp knife, cut the dough into square inch pieces.

With a wooden spoon, fish out the large bones in the pot and put in a bowl and cover with about 2 cups of cool water.

The stock should be boiling steadily now. One at a time add the dumplings to the pot, counting to 4 each time. If you go too fast they will clump together.

Keep going until all the pieces are in the pot. Return to the bowl of bones and pick off any remaining pieces of chicken and add it to the pot. Discard the bones and pour the liquid and chicken that was set aside back into the pot. Keep the heat on medium until it starts to simmer again and then turn the heat to low.

Now gather your friends and enjoy the praise they will give you for making this from scratch!