Based on Megan’s great-grandmother’s recipe. You can make this with store-bought chicken stock, a shredded rotisserie chicken, and premade dough, but we can’t help but feel that the joy (and richness) of this recipe is in the doing. To use other types of dumplings in this recipe, omit the pie dough and use any recipe for drop dumplings.

Place in a large soup pot or Dutch oven:

Add:

Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer until the chicken is very tender and the meat is falling off the bone, about 1 hour. Meanwhile, prepare:

Immediately after mixing the dough, lightly flour a work surface and roll the dough as thin as possible. Cut into 1 ½ × 4-inch strips, place on a baking sheet, and refrigerate for 1 hour.

When the chicken is cooked, transfer it to a cutting board to cool slightly. Strain the chicken broth; you should have about 12 cups. If not, add additional water or chicken stock to make 12 cups. When the chicken is cool enough to handle, pick the meat off the bones. Skim off any fat.

When the dough strips have chilled, bring the broth to a low simmer and add:

Add the dough strips to the gently simmering broth and let them cook, covered, for 15 minutes. Meanwhile, mix together in a medium bowl until smooth:

Add to the broth and cook, stirring frequently, until it thickens, about 15 minutes longer. Add the cooked chicken and heat it through, another 5 minutes. Season with: