• Wash chicken and cut into quarters; cover with 2 quarts of water in a large stock pot. Add salt, pepper, and garlic.
• Cut celery stalk and onions in half. Seed bell pepper and cut into strips, and add vegetables to the pot. Bring water to a boil and cook for 20-30 minutes.
• Remove chicken, vegetables, and garlic from the pot, allow to cool, and remove chicken from its bones.

For the dumplings:

• In a large bowl, whisk together flour and all seasonings. Make a well in the center of the flour and pour beaten eggs into the well. Fold eggs into flour to create a lumpy mixture.
•  Incorporate ice water into mixture to slowly form a dough; shape into a ball.
• When the dough becomes slightly sticky, flour your work surface and fold out the dough. Dust the top of dough with flour and roll it out until the dough is 1/4-inch thick. Cut dough into 1-inch wide strips at a diagonal angle. Cut across again at the opposite diagonal angle to create 1-inch squares.

To assemble:

• Bring the chicken broth back to a boil. Add 2 additional quarts of warm water as well as the chicken base.
• Once at a rolling boil, drop dumplings in a few at a time, stirring constantly, until they are all added and begin to float to the top. Reduce heat and simmer for 30 minutes or until gravy forms.
• Add chicken and allow to cook for a few more minutes; remove from heat.
• Serve with your favorite side salad or green vegetable and a large glass of iced tea.