1. Take the skin off the chicken breast, then add all the ingredients except salt and pepper in the large pot.
2. Fill the large pot with the water; It may take 6 cups, but if your pot is large enough, add 8 because it will go down as it cooks. Also, you can always add more water.
3. Allow the soup to boil at high temperature; it will take around 20 minutes. Season it with salt and ground black pepper. Don't add too much, as you can always add more in the end. Allow it to cook for at least one hour at a lower temperature half covered with a lid, almost a simmer. As it cooks skim some fat from the top of the broth and toss. You don't need that foam that forms from the chicken. The chicken should be very tender, and vegetables completely cooked.
4. Drain the broth into a separate large pot, and place it back on the heat.
5. Meanwhile, shred chicken with your fingers, and place back in the broth. If you want any vegetables back in the pot, now is the time to add it back, otherwise, toss it because there is no other use unless you going to eat it.

Dumplings:

1. Make sure to start on dumplings after the soup is done.
2. Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
3. Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
4. The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
5. Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
6. You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
7. Serve immediately and Enjoy!