Remove the skin from most of the thighs. Place chicken, chicken base, salt and water to cover in a 5 quart Dutch oven.

Bring to a boil then cover and simmer over low for 25-30 minutes or until chicken begins to fall off the bone.

While the chicken is cooking, make the dumplings (see below).

Remove the chicken from the pot, to allow to cool. Keep the broth on low.

Once the chicken is cool enough to handle, pick the meat off the bones and put it back in the pot. Add water as needed to about ¾ - 1" from the top of the pot.

Heat to a slow boil then add the dumplings, one at a time to prevent from sticking to one another.

Allow to cook a little while.

Dumplin's:

Put 4-5 cups of All Purpose Flour in a bowl. Add cold water (a little at a time) and mix with your hands into a ball.

Roll out on the counter until thin (thinner than¼" unless you like them more doughy).

Cut into strips that are approximately ½" by 1.5 (don't stress about the size or consistency of size). I use a pizza cutter to cut the strips.

Allow them to dry while you pick the chicken.

Use a thin spatula to lift them off the counter.