Cook the Chicken
Place chicken in a large heavy-bottomed pot. Add enough water to cover, along with peppercorns and a generous pinch of salt (less salty than pasta water). Bring to a boil, then reduce heat and simmer for about 45 minutes, until the chicken is cooked through.

Reserve and Strain the Broth
Remove chicken and set aside to cool. Reserve 3/4 cup of the broth and strain the rest to remove impurities. Return strained broth to the pot.

Shred the Chicken
Once cool enough to handle, de-bone the chicken, remove excess fat, and shred into bite-sized pieces. Set aside.

Simmer the Broth with Bones
Add chicken bones and skin back into the pot. Add enough water to cover, stir in chicken bouillon and a dash of black pepper. Simmer over medium-low heat while you prepare the dumplings.

Make the Dumpling Dough
In a medium bowl, sift together flour and salt. Add the reserved broth gradually, stirring with a wooden spoon until a slightly sticky dough forms.

Roll and Shape Dumplings
Flour a surface and roll out dough to about 1/8 inch thickness. Cut into strips, squares, or roll into small balls. Let rest on floured surface or parchment paper for 45 minutes to 1 hour.

Strain the Broth Again & Season
After about an hour, remove bones and skin from the pot. Optionally strain again. Add about 1/2 cup water if reduced too much. Stir in onion powder and celery salt. Adjust seasoning.

Cook the Dumplings
Bring broth to a simmer. Add dumplings one at a time. Cook until they float and puff up, about 2–3 minutes.

Add Chicken and Final Simmer
Stir in shredded chicken and more pepper. Cover pot halfway and simmer for another 15–20 minutes.

Optional Creamy Finish
For a creamier result, mix 1 tsp cornstarch with 1 tsp cold water and stir into pot during final minutes of cooking.