Made this for dinner last night, and thought you might like the recipe! It might look like a lot of work, but really it doesn’t take that long to prepare. A delicious, hearty, cool weather meal!

Enjoy!

Chicken and Dumplings

• 1 whole chicken, cut into pieces
• 2 ribs of celery, sliced (I had some frozen that I tossed in)
• 4 carrots, peeled and sliced (I just threw in a can of carrots toward the end of the cooking time, since I didn’t have fresh)
• 1 med. onion, diced
• 1 (14 1/2 oz) can chicken broth (I used homemade broth I’d canned up)
• 2 Tbsp dried parsley
• 2 tsp chicken bouillon granules (I used chicken base, w/out MSG)
• 2 tsp salt
• 1 tsp pepper
• water

Dumplings

• 2 cups flour ( I used all purpose, white. Haven’t tried whole wheat yet)
• 4 tsp baking powder (I used 1 1/2 tsp baking powder, and 3 tsp cream of tartar as a substitute to avoid the aluminum in baking powder)
• 1 tsp salt
• 3/4 c. milk
• 4 Tbsp oil

In a dutch oven, combine the chicken pieces, celery, carrots, onion, broth, parsley, bouillon, salt and pepper, and add enough water to cover.

Bring to a boil, then reduce to low heat, and cover to simmer for about 2 hours, or until the chicken is cooked through.

Remove the chicken pieces; allow them to cool. Then, remove any skin and bones, and shred the chicken up. Return the chicken to the pot.

Add more salt and pepper, to taste. (Jerry thought it needed even more salt.)

Return the soup to a simmer.

In a mixing bowl, combine the dumpling ingredients, and mix well to form a stiff dough. (It’ll be very thick and stiff.)

Drop by Tablespoonfuls into simmering soup. Cover and allow to simmer for about 20 minutes more. Best if served immediately.

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