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Chicken & Dumplings

Ingredients

  • 1 large broiler-fryer chicken cut up
  • 2 celery ribs sliced
  • 4 carrots peeled and sliced
  • 1 medium onion diced
  • 1 14 1/2 ounce can chicken broth
  • 2 tablespoons dried parsley
  • 2 teaspoons chicken bouillon granules
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon teaspoon pepper
  • water

Dumplings

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 4 tablespoons oil

Instructions

  1. Combine the 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 the chicken and let stand until cool enough to handle. Remove the skin from the chicken and tear meat away from bones. Return the meat to the soup; discard skin and bones. Add more salt and pepper to taste, if desired.
  3. Return the soup to a simmer.
  4. In a mixing bowl, combine the dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup.
  5. Cover and simmer for 15 to 20 minutes.
  6. Serve immediately.
  7. *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.