Chicken And Dumplings
INGREDIENTS
* 1 large broiler-fryer chicken, cut up .
* 1 large broiler-fryer chicken, cut up .
* 2 celery ribs, sliced
* 4 carrots, diced
* 1 medium onion, diced
* 1 (14 1/2ounce) can chicken broth
* 2 tablespoons dried parsley
* 2 teaspoons chicken bouillon granules
* 1 1⁄2 teaspoons salt
* 1⁄2-1 teaspoon pepper
*1 teaspoon thyme
* 2 cups water
* 4 carrots, diced
* 1 medium onion, diced
* 1 (14 1/2ounce) can chicken broth
* 2 tablespoons dried parsley
* 2 teaspoons chicken bouillon granules
* 1 1⁄2 teaspoons salt
* 1⁄2-1 teaspoon pepper
*1 teaspoon thyme
* 2 cups water
For the dumplings
* 2 cups flour - All purpose
* 4 teaspoons baking powder
* 1 teaspoon salt
* 3⁄4 cup milk
3/4 cup of shortening
* 4 teaspoons baking powder
* 1 teaspoon salt
* 3⁄4 cup milk
3/4 cup of shortening
DIRECTIONS
1. Combine chicken, celery, carrots, onion, chicken broth, thyme , 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 1 1/2 hours or until chicken is done.
3. Remove chicken and let stand until cool enough to handle.
4. Remove skin from chicken and tear meat away from bones.
5. Return meat to soup; discard skin and bones.
6. Add more salt and pepper to taste, if desired.
7. Return soup to a simmer.
8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough and roll it out with a rolling pin on a floured surface.
9. Cut dough into small squares and drop into simmering soup I piece at a time.
10. Cover and simmer for 15 to 20 minutes until dough is fully cooked.
11. Serve immediately, after it cools of course.
1. Combine chicken, celery, carrots, onion, chicken broth, thyme , 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 1 1/2 hours or until chicken is done.
3. Remove chicken and let stand until cool enough to handle.
4. Remove skin from chicken and tear meat away from bones.
5. Return meat to soup; discard skin and bones.
6. Add more salt and pepper to taste, if desired.
7. Return soup to a simmer.
8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough and roll it out with a rolling pin on a floured surface.
9. Cut dough into small squares and drop into simmering soup I piece at a time.
10. Cover and simmer for 15 to 20 minutes until dough is fully cooked.
11. Serve immediately, after it cools of course.
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