Chicken and Dumplings

By laneman

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
• 1/2-1 teaspoon pepper
• water

Details

Adapted from food.com

Preparation

Step 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.

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.