Chicken and Dumplings

• The ultimate in comfort foods from www.food.com.

CHICKEN & DUMPLINGS-- 4-6 servings

1 large broiler/fryer

• 4 carrots, peeled and sliced
  2 celery ribs, 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

DUMPLINGS

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

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.


2 Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.

3 Remove chicken and let stand until cool enough to handle.

4 Remove skin and bones from chicken. 

6 Add more salt and pepper to taste, if desired.

5 Return meat to soup.

7 In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.

8  Return chicken to soup and return to a simmer.

9 Drop dumplings by tablespoonfuls into simmering soup.

10 Cover and simmer for 10 minutes, then remove cover and simmer 10 more minutes.

11 Serve immediately.

 *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.