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.