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Chicken and Dumplings




Source of Recipe


Internet


List of Ingredients




1 whole chicken, about 3 - 4 lbs.
2 celery stalks, chopped
4 carrots, peeled and chopped
1 medium onion, diced
1 can (14-1/2 ounces) chicken broth*
2 tbsp. dried parsley
2 tsp. chicken bouillon granules*
2 tsp. salt*
1 tsp. pepper
Water

Dumplings:

2 cups flour
4 tsp. baking powder
1 tsp. salt
3/4 cup milk
4 tsp. oil

Recipe



Put whole chicken in large stock pot, and fill pot with water, just covering chicken (if my chicken is too big, then sometimes I do not cover the top of the chicken). Cover pot and bring to a boil; reduce heat and simmer for about an hour, until chicken is done.

Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones, into bite sized pieces. Return meat to pot, adding remaining ingredients. Return soup to a simmer for another hour, keeping covered.

In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoons into simmering soup. Cover and simmer for 15-20 minutes. Serve immediately.

*I do not use the can of chicken broth or the chicken bouillon granules. I use a product called Better than Bouillon, and use about 2 tsp. when adding the vegetables. I also do not add any extra salt to this recipe, as the bouillon has plenty on its own.