2 whole chickens - boiled and shredded
4 stalks celery
8 carrots peeled and sliced
1 medium onion - diced
1 29 oz can chicken broth
4 tablespoons dried parsley
4 teaspoons chicken bouillon granules
1 1/2 teaspoon salt
1 - 2 teaspoons pepper
4 cups flour
8 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
8 tablespoons oil
Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken granules, salt and pepper in a large pan. Add enough water to cover chicken. Bring to a boil, reduce heat, cover and simmer 2 hours or until chicken is done.
Remove chicken and let stand until cool enough to handle. Remove skin and shred chicken.
In a mixing bowl, combine the dumpling to for a stiff dough.
Cover and simmer 15-20 minutes. Serve immediately