From “Home Plate Cooking” by Marvin Woods:

I adapted this recipe just slightly.  The original includes sweet potatoes, which I love, but don’t love in this meal.  The texture is too mushy.  I also substituted the parmigiano-reggiano, which I also love, for freshly grated parmesan.  It’s much cheaper, and my family prefers it.  This meal takes some time to prepare, so I only make it on Sunday afternoons when I have the time.  Otherwise, I’d chop everything and cook the chicken at lunch, refrigerate it, and then make it for dinner.

Ingredients:

6 skinless, boneless chicken breasts (I use thighs instead; they are about half the cost and twice the flavor.)

4 cups chicken stock (I prefer broth…I think next time…I’m using broth instead of stock.)

1.5 cups flour

1/2 cup freshly grated Parmesan (Please don’t use the stuff you put on your spaghetti…get a block and grate it.  I promise you’ll taste the difference.)

Salt and pepper (The coarser, the better…I only use sea salt.  The iodine added to table salt makes it bitter.)

2 tablespoons chopped parsley (The dumplings are fine without it if you are out of parsely.)

1 large egg, lightly beaten (Seriously, beat it before you add it, or you’ll be sorry.)

1/2 cup milk

2 garlic cloves peeled and crushed

1 large onion, diced

4 carrots, peeled and cut to about a 1/2 inch

1/4 teaspoon red pepper, or to taste (I used maybe an eighth…don’t leave this out or the meal will be bland)

1  pound Swiss chard, rinsed, stemmed, and cut into 1/2  inch pieces (I just bought one large bunch; I didn’t weigh it.)

Cook the chicken in a stockpot with the stock.  Bring to a boil and reduce heat to simmer.  Simmer for 15 minutes, until tender (not cooked through).  Remove with a slotted spoon to cool slightly, reserving the stock.  Cut chicken into 1 inch chunks.

Prepare the dumplings: combine flour, cheese, salt and pepper to taste, and parsley.  Stir in the egg and milk.

Bring the reserved stock to a boil.  Add the chicken, garlic, onion, carrots, and red pepper flakes.  Reduce to simmer and cook about 10 minutes.  Place walnut size pieces of dough (NO larger, it won’t cook through) into simmering stock, cover, and continue cooking about 20 minutes, until the dumplings are cooked through.  Add the Swiss chard and stir to combine.  Cover and cook until wilted, about 5 minutes.  Taste and adjust seasoning with salt and pepper.  Serve immediately.