1 pkg. chicken thighs and legs
4 hard-boiled eggs
2 chicken bouillon cubes
salt and pepper
1 c. milk
Annie's Dumplings (Bi Lo's)
1 tsp. minced garlic


Bring chicken, eggs, cubes and garlic to a boil in a big cooking pot. Cook until chicken is done. Remove chicken and eggs from broth (do not discard broth). Let cool. Remove chicken off the bone (discard fat). Slice eggs and set aside. Take Annie's Dumplings and slice each one lengthwise. Add to boiling broth. Cook 5 to 6 minutes until done. Add milk, chicken and eggs. Put a tablespoon of cornstarch in cup and mix with water to paste. Add to chicken and dumplings until the mixture becomes slightly thickened.