Ingredients
-
1 (4 lb) chicken
-
8 cups water
-
2 chopped carrots
-
2 stalks chopped celery
-
1 cup frozen peas
-
1 teaspoon salt
-
1 teaspoon pepper
-
2 cups flour
-
3 teaspoons baking powder
-
1 tablespoon chives or 1 tablespoon parsley
-
3/4 cup milk
-
1/2 teaspoon salt
-
3 tablespoons oil
-
1 chopped green onion
-
1 chicken bouillon cube
Instructions
- Boil chicken with water covering chicken in soup pot with tight lid.
- Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
- Chop chicken in bite size pieces.
- Add back to soup pot with onion, peas, salt and pepper.
- Add 2 more cups water.
- Bring back to boiling.
- In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock. You can add 1 tablespoon parsley or finely chopped chives if you want.
- Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
- Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.