Chicken and Dumplings, Grandma Style

Chicken
2 tbsp. olive oil
3 to 4 lb. chicken pieces
1 sm. onion, chopped
2 celery ribs, thinly sliced
3-1/2 cups water, divided
1 bay leaf
3 chicken bouillon cubes (or I prefer 3 tsp Better Than Bouillon soup base)
1 tsp. salt
pepper
5 carrots, peeled and thinly sliced
1/3 cup all-purpose flour

Dumplings:
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. fresh parsley, chopped
2/3 cup milk
1 lg. egg
1 tbsp. vegetable oil

Directions:

For the chicken:
Heat oil in a large dutch oven or large covered skillet. Add the chicken and brown for 2 minutes on each side. Stir in onion and celery, saute for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes, covered.

Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes. While carrots are cooking, remove the chicken from the bones. Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth. Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.

For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl. Make a well in the center of the dry ingredients and add the milk, egg and oil. Stir quickly to make the batter. For each dumpling, spoon a rounded tbsp of batter into the simmering broth. Cover and simmer for another 13-15 minutes, but do not stir. Ladle servings into big bowls and eat up!

Comments from jinxycat :

Who said this was hard to make? You can't get much more comfort food-y than this. No more mushy or yucky dumplings--try these. Very easy to make, and very delicious to eat!

User Reviews:

Wow, these are the best and easiest dumplings I have ever eaten. Super good.

submitted by sftroll on November 02, 2004

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