- 1large broiler-fryer chicken, cut up
- 2celery ribs, sliced
- 4carrots, peeled and sliced
- 1medium onion, diced
- 1(14 1/2 ounce) can chicken broth
- 2tablespoons dried parsley
- 2teaspoons chicken bouillon granules
- 1 1⁄2teaspoons salt
- 1⁄2-1teaspoon pepper
- 2cups flour
- 4teaspoons baking powder
- 1teaspoon salt
- 3⁄4cup milk
- 4tablespoons oil
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.
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.