Ingredients
BROTH
- 1 chicken cut into pieces
- 1 onion
- 3 large carrots cut into thirds
- 3 stalks celery cut into thirds
- 8 cups low sodium chicken broth
- salt & pepper to taste
- bay leaf or a pinch of poultry seasoning optional
DUMPLINGS
- 1 3/4 cups flour plus extra for dusting
- 1/3 cup shortening
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 1/2 teaspoon salt
- 4 tablespoons cornstarch
- parsley for garnish
Instructions
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Combine chicken, onion, carrots and celery in a large pot. Season to taste.
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Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
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Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
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Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
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Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.
