Ingredients
1 stewing chicken (about 5 pounds), cut up4 celery ribs, chopped1 medium onion, chopped4 medium carrots, coarsely chopped1 tablespoon chicken bouillon granulesDUMPLINGS:3 cups all-purpose flour1 teaspoon salt, optional1/2 teaspoon baking powderMinced fresh parsley, optional
Preparation
Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.
