As an alternative - instead of using broth - you might try this: Sprinkle Sea salt and freshly ground or prepared white pepper, then lightly flour the chicken parts.

Lightly sear chicken, (oil may not be necessary) - on all sides. Once the fat begins to render, start adding the veggies, in stages, to cook together slightly.

The carrots go in first, then about 5 minutes later, the celery, and a bit later, onion. The veggies release some moisture, and this begins the marriage of flavors. Keep everything moving so nothing sears too much.

I'm pretty sure Mom added just 2 bay leaves, salt and pepper, which was perfection, but I like adding herb blends to most things. I add chopped garlic and herbs, stirred in for just a bit before adding the water.

The dusting of flour on the chicken slightly thickens the broth, which compliments the dumplings, but flour can be omitted if you prefer a clear broth. This method adds a wonderful flavor and color dimension to the broth - just don't brown too much, with or without the flour, as the broth will become too dark.

Some may prefer to serve the chicken on the bone, with the skins on, but - especially with children, I'd remove the skins and bones, then return loosely torn chunks, or cut up chicken to the broth. Be sure to remove any fine bones or cartilage before adding in the water. The amount of water depends upon the total volume of meat and veggies.

Once the meat and veggies are cooked, add fresh, lightly chopped flat-leaved Parsley, adjust broth flavor by adding a bit of sea salt and pepper - if needed, prior to dropping the dumplings.

My mom dropped the dumplings, (made from a Bisquick mix), from a heaping table spoon, pushed off with a butter knife, or the back of a second spoon, rather than rolling out and cutting perfectly even rounds. I like the idea of making the dumplings from scratch, but the mix is faster. The dumplings reminded me of puffy clouds, as a child.

I would likely use Herbes de Province, a Badia brand blend, which I find wonderful and convenient, with many dishes, or, you may prefer a similar herb blend, in the Provencal family, for a comforting flavor. Herbes de Provence includes: dried thyme, basil, savory, fennel and lavender.

This makes a wonderful, satisfying supper, especially comforting on cold evenings!