Place all ingredients in stock pot and cook until chicken starts to separate from the bone.

Remove chicken and set aside. Add carrots to soup base, and cook until carrots are about 3/4 done. Reduce heat to low adding additional water, as needed.

Debone cooked chicken, dice meat and return meat back into stock pot. Toss bones, skin, etc.

Whisk eggs in a large bowl. Gradually add flour, salt and pepper to eggs until well mixed.

In a separate pot bring water, 3 bouillon cubes, salt and pepper to a rolling boil.

Spoon dumplings (about the size of a baby spoon) into center of boiling water, keeping spoon submerged until the dumpling falls off.

Pro Tip! Water needs to stay at rolling boil entire time dumpling batter is being dropped.

Fill pot with dumplings and let them cook about 2-3 minutes. Scoop out with slotted spoon and add to soup base. Continue until all of dumplings are cooked.