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Chicken and Dumpling Soup




Source of Recipe


Unknown


List of Ingredients




1 large fryer chicken, cut up

2 celery stalks, sliced

4 carrots, peeled and sliced

1 medium onion, diced

1 can (14-1/2 ounces) chicken broth

2 tbsp. dried parsley

2 tsp. chicken bouillon granules

1-1/2 tsp. salt

1/2 to 1 tsp. pepper

Water

DUMPLINGS:

2 cups flour

4 tsp. baking powder

1 tsp. salt

3/4 cup milk

4 tbsp. oil



1. 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.

2. 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.

3. 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.


Recipe