 | | Directions | CHICKEN:
- In a dutch oven or large skillet, brown the chicken in oil.
- Add salt, celery, onion, carrots, pepper, bay leaf and chicken stock.
- Heat to boiling, reduce heat and simmer covered for 20 minutes.
- Combine the flour with water. Stir into the chicken mixture.
- Heat over medium high heat until it boils and thickens, stirring constantly.
DUMPLINGS:
- In a medium bowl, combine the flour, parsley, baking powder, salt and nutmeg.
- Stir in the milk, oil and egg until the dry ingredients are incorporated.
- Drop the dough by heaping tablespoonfuls on top of the boiling chicken mixture.
- Cover tightly and boil gently over medium heat for 12-15 minutes or until the dumplings are done. Be sure to keep the lid on for the entire cooking time so that the dumplings will be light and fluffy. Makes 8-10 dumplings and can easily be doubled.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: dutch oven or large skillet, medium mixing bowl
Servings: 6
|  | | Ingredients | | - | | CHICKEN: |
| - | | 4 cups chicken - cooked and cut into bite sized pieces |
| - | | 2 tablespoons oil |
| - | | 1 teaspoon salt |
| - | | 4 stalks celery - diced |
| - | | 1 onion - medium and diced |
| - | | 4 carrots - large and cut into 1/2 inch slices |
| - | | 4 cups chicken broth or stock |
| - | | 1 bay leaf |
| - | | pepper to taste |
| - | | 3 tablespoons flour |
| - | | 1/2 cup cold water |
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| - | | DUMPLINGS: |
| - | | 1 1/2 cups flour |
| - | | 1 tablespoon parsley - minced, fresh or dried |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1/8 teaspoon nutmeg |
| - | | 2/3 cup milk |
| - | | 2 tablespoons oil |
| - | | 1 egg - slightly beaten |
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