Ingredients
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2 celery ribs, sliced
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4 carrots, peeled and sliced
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1 medium onion, diced
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1 (14 1/2 ounce) can chicken broth
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2 tablespoons dried parsley
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1 1/2 teaspoons salt
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1/2-1 teaspoon pepper
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water
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2 cups flour
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4 teaspoons baking powder
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1 teaspoon salt
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3/4 cup milk
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2 teaspoons chicken bouillon granules
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1 large broiler-fryer chicken, cut up
Instructions
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.