Dumplings:

Sift flour and salt together

Slowly add cold water while stirring constantly until dough is well incorporated

start rolling the dough until 1/2 inch thick

Cut dough into desired shapes.

refridgerate dough until ready to use.

Chicken Stock:

Add water, salt and 2tbs. oil in a large pot bring to a boil.

add can of chicken and boil for about 5 min, then set to the side.

note: you can add some chicken bouillon to your stock to add more flavor.

Roux

add 1 tbs of butter in a pan over high heat

slowly add 1 tbs of flour and whisk

whisk in chicken stock until it thickens to the consistency you desire

note: use about 1 cup of chicken stock for the roux

Soup:

In a large pot over med. heat add 1 tbs oil, cook all veggies for 5 min.

add 5 cups of chicken stock and bring to a boil

now add your roux and stir thoroughly

Finally remove your dumpling dough out of the fridge wait a min. then add to soup, boil and serve.