In a large stock pot, combine your chicken legs and 15 cups of water. Sprinkle in a little salt and pepper and boil over high heat until chicken is cooked thoroughly.

Once chicken has finished cooking, remove chicken from the pot and cut up, discarding the bones.

Return chicken to pot and add the rest of your ingredients, including a bit more pepper. Let simmer over low-medium heat for 1-2 hours.

In the meantime, prepare your dumpling mixture. Beast your eggs in a large cereal bowl, add your baking powder and parsley. When adding the flour, I do so by the teaspoon, because you really have to judge by the texture. As you add each spoonful of flour, stir it into your egg mixture until it's a taffy-like consistency.

When your soup is done, you will add the dumplings. I found that they turn out best when you made them smaller, so using a small spoon, gather a small amount about the size of a dime and add it into the pot by dipping the spoon in the broth to get the dumpling off. Repeat until your mixture is gone, then cook for a few more minutes, serve and enjoy!!