Chicken and Dumplings

Stir the first 4 ingredients until mixed and melted, then add eggs one at a time, stirring in each one.

The mixture will be runny, so have your fire low and keep stirring until you start getting it lumpy.

Keep cooking until it is thick.

It takes a lot of stirring and elbow muscle.

(Mixture will turn a dull color so you will know it is done.)

After mixture is done, take a teaspoonful and dip it in boiling chicken broth.

Cover; it takes about 20 minutes per kettle.

(I usually put in about 12 to 18 dumplings at a time.)

Once in awhile, I will put in that instant chicken broth in my dumpling mixture to give it more taste.

When I do that, I add about 1 teaspoon of milk.