Contributed by Helen Brock, courtesy of Springer Mountain Farms.
Set the EGG for direct cooking at 325°F/163°C.
Combine chicken, water, salt and pepper in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove chicken pieces; cut chicken into bite-size pieces, discarding skin and bones. Return chicken to broth along with onion, celery and garlic.
Cook 20 minutes. Add sour cream.
Combine flour, eggs (well beaten), water and 2 teaspoons salt and beat until batter is smooth. Drop batter by 1/2 teaspoon into boiling pot. Cover and simmer 15 minutes.
Serving suggestion: serve in soup bowl with homemade biscuits.