Directions

• Preheat a large soup pot. Salt and pepper the chicken thighs. Drizzle some olive oil in the pot. Brown thighs on each side. Add onions, celery, parsley, and garlic. Saut until soft. Add marjoram and thyme.
• Add 2 quarts water and boil until chicken is falling away from the bone.
• When chicken is done, remove and let cool. Cut the chicken into pieces away from the bone and add back to soup pot. Discard the skin and bones.
• Add 2 more quarts of water to the soup pot. Bring the water, chicken, and stock back to a boil and turn to medium heat.
• While the water is coming to a boil, add the flour to a large mixing bowl. Add a pinch of the table salt and mix together. Add the milk and mix until the dough starts to come together.
• Then, start to work the dough with your hands. Start to fold the dough over and knead as if you were making biscuits, but knead the dough more. You want a fairly stiff dough. Then divide the dough ball in two pieces. Take one piece and form a flattened disc. Start to roll out.
• Keep rolling the dough out until it is thin and the edges just start to roll up. Then cut the dough into about 1 x 2-inch strips.
• Drop dumplings one by one into the boiling stock. When you have dropped about ten dumplings or so, add some freshly ground black pepper. Continue dropping the dumplings in one by one in the bowling water or lay them on top of the other dumplings. Continue to add the freshly ground black pepper and dunk the dumplings.
• Take the other half of the dough and repeat the process. When all dumplings have been added to the pot one by one, turn the heat to low. Simmer for 12 hours until the dumplings are very tender and have started to break apart a little; the broth should be thick and creamy.
• Serve and enjoy with some delicious biscuits.