Chicken and Dumplings

By Tufgrlz

Ingredients

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

Preparation

Step 1

Cut chicken and stew for 1 hour in the salted water with poultry seasoning, pepper and bouillon cube, half the carrots and 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 vegetables and bring slowly to boil.

Blend flour, slat, and baking powder. Combine milke and egg with blended dry ingredients, making a soft sticky dough. When chicken broth is boiling, drop in the dumpling batter, 1/2 tsp. of dough at a time. Cover: boil 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.