Ingredients
1 broiler/fryer chicken (3 to 3-1/2 pounds)3 quarts water1/4 cup chicken bouillon granules1 bay leaf1 teaspoon whole peppercorns1/8 teaspoon ground allspice6 cups uncooked wide noodles4 cups sliced carrots1 package (10 ounces) frozen mixed vegetables3/4 cup sliced celery1/2 cup chopped onion1/4 cup uncooked long grain rice2 tablespoons minced fresh parsleyDUMPLINGS:1-1/3 cups all-purpose flour2 teaspoons baking powder1 teaspoon dried thyme1/2 teaspoon salt2/3 cup milk2 tablespoons canola oil
Preparation
In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer.
For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).
