Dolce Mangia
Sweet Eats
Chicken and Dumplings
1 large
2 celery ribs
4 carrots
1 medium onion
1 (14 1/2 oz) can chicken broth
2 T dried parsley
2 t chicken bouillon granules
1 1/2 t salt
1/2-1 t pepper
water
 
Dumplings:
2 c flour
4 t baking powder
1 t salt
3/4 c milk
4 T oil
 
Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
 
Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones. Return meat to soup; discard skin and bones. Add more salt and pepper to taste, if desired. Return soup to a simmer.
 
In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve immediately.
 
Time: 3 hours   Serves: 4-6
 
If you have never had homemade chicken and dumplings, you don’t know what you are missing. I have found that chicken and dumplings are best eaten the first go around. If you have to, half the recipe and use the leftover chicken for a different recipe.

 
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