If using chicken breasts (or if you just feel like it) cook the chicken in some EVOO first to brown it before adding the water to make the stock. Put chicken and onion in water, filled almost to the top of the pan. Add seasonings (except bouillon cubes) to taste. Heat chicken until boiling. Reduce heat to medium low for 3-5 hours. After 2 hours, add bouillon cubes. Check seasonings every one to two hours.
After done cooking, remove chicken from stock (do not throw stock away!). Let chicken cool and de-bone it. Do not keep the skin on either.
While the chicken is cooling boil water and mix milk, eggs, salt, and flour together until it forms a loose ball. Using a tablespoon add dumplings to boiling water. Dumplings will pretty much be done when they come to the surface of the water.
Take 1 cup flour and 2 cups milk (1:2 ratio) and cook on stove for a little bit to thicken it up first. Then add this mixture to the chicken stock. Once it has been incorporated (no lumps, please) add back the chicken and the dumplings. Enjoy!