Chicken and Dumplings

By Tufgrlz

Ingredients

• 4-5 lbs. chicken breasts
• 6 cups salted boiling water
• 1 Tbs. salt
• 1/2 tsp. poultry seasoning
• 2 thinly sliced carrots
• 3 chopped celery stalks
• 8 small potatoes
• 3 onions
• 2 Tbs. cornstarch
• fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 beaten egg
• 1/4 cup milk
• 3/4 cup flour

Preparation

Step 1

Cut chicken and stew for 1 hour in the salted water, with poultry seasonings, pepper, bouillon cube, half of the carrots, half of the celery, and 1 of the onions until tender. Remove chicken; strain stock and discard vegetables. Add water to stock to make 6 cups.

Add remaining veggies and bring slowly to boil. Blend flour, salt, and baking powder. Combine milk and egg with blended dry ingredients making a soft stickly dough.

When chicken broth is boiling, drop in the dumpling batter, 1/2 tsp. at a time. Cover; boil for 10 minutes exactly. Mix cornstarch to a smooth paste with a little cold water and stir into simmering pot. Return chicken to pot, continue to simmer and stir gently until chicken is hot and gravy rich and clear. Garnish with parsley.