Sunday, November 6, 2011

Chicken and Dumplings

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.
  Return meat to soup, add more salt and pepper if desired.  Return soup to a simmer.

  In a mixing bowl, combine the dumpling to for a stiff dough.

 Drop by tablespoon into simmering soup.

 Cover and simmer 15-20 minutes.  Serve immediately

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