Chicken and Dumplings

INGREDIENTS                                                                               Nutrition

SERVINGS 4-6 UNITS

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

DUMPLINGS

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

3⁄4 cup milk

4 tablespoons oil

DIRECTIONS

·         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.

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