 | | Directions | | Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed. Chicken is cooked when skin begins to curl. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Add onions, celery, carrots, potatoes and soup base to broth and bring to a boil. Add chicken and cook until vegetables are tender. Salt and pepper to taste. For dumplings, beat egg. Add remaining ingredients. Mix and drop by teaspoons into broth. Bring soup to a light boil. Soup must be boiling to cook dumplings properly. Cook about 15-20 minutes. |
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Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8
|  | | Ingredients | | - | | 1 gallon water |
| - | | 1 chicken, whole |
| - | | 1 onions, diced |
| - | | 4 stalks celery, chopped |
| - | | 2 cups carrots, sliced |
| - | | 4 potatoes, peeled, diced |
| - | | 1/4 cup chicken soup base or wylers chicken bouillon granules |
| - | | salt and pepper, to taste |
| - | | DUMPLINGS: |
| - | | 2 eggs |
| - | | 2 cups flour |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1/2 cup water |
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