Ingredients
1/2 pound boneless skinless chicken breasts1 cup chicken broth1 small onion, chopped1 celery rib, sliced1/8 to 1/4 teaspoon saltDash dried thymeDash pepper4-1/2 teaspoons all-purpose flour3 tablespoons waterDUMPLINGS:1/2 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt2 tablespoons shortening1/4 cup milk2 tablespoons finely grated carrot1/2 teaspoon minced fresh parsley
Preparation
In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until a thermometer reaches 170°. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened.
For dumplings, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley.
Drop by rounded tablespoonfuls onto simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
