Mom'S Chicken And Dumplings (Bott Boi) - cooking recipe

Ingredients

3 1/2 - 4 lbs whole chickens
1 bunch celery, divided in half
3 teaspoons chicken bouillon powder
1 (28 ounce) can crushed tomatoes, with liquid (optional)
1 pinch saffron
Dumpling Bott Boi Dough
5 eggs
1/2 cup water
4 cups flour

Preparation

In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
Remove the bones and discard. Set the meat aside.
Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
Prepare dumplings.
Beat eggs and water in a large bowl.
Gradually add flour, mixing with a whisk 'til it thickens.
Switch to a spoon and mix 'til a soft dough forms.
Turn out on a floured board, knead for 1-2 minute.
Divide into 3 parts.
Roll out to about 3/16 of an inch thick.
Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
Cook 'til tender about 15 minutes.
Add chicken meat. Cook 'til heated through.
Salt and pepper to taste.