Dumplings: In medium bowl, place flour, salt, garlic salt and ground white
and black peppers.
Add cayenne pepper, garlic powder, thyme, oregano and baking powder.
Stir in egg, butter and olive oil.
Gradually stir in milk. Knead dough until soft and smooth; divide into 5
small balls. Roll each ball on floured board until paper thin; cut into strips
1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes
before adding to broth.
Chicken: In large saucepan, place chicken and water over medium heat. Simmer
about 45 minutes or until fork tender.
Remove chicken, reserving broth. Chop chicken in large pieces, discarding
skin and bones; set aside.
In medium fry pan, place butter over low heat.
Add mushrooms, celery, bell pepper, pimento and onion; sauté about 2 minutes.
To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce,
vinegar, cayenne and white and black peppers.
Stir in sautéed vegetables; heat to boil, reduce heat to simmer and add
alternating layers of chicken and dumplings, pushing each layer down into broth.
Simmer about 15 minutes or until dumplings are tender.
Serve chicken, dumplings and broth in individual bowls.