Ingredients
*2 Tablespoons vegetable oil
*3-4 lbs of chicken pieces(legs, breasts, thighs)
*1 small onion, chopped
*2 ribs celery, thinly sliced
*3 cups plus 1/2 cup water
*1 bay leaf
*3 chicken bouillon cubes
*1 teaspoon salt
*black pepper, to taste
*1/3 cup all-purpose flour
DUMPLINGS
*1 1/2 cups all purpose flour
*2 teaspoons baking powder
*1 tablespoon chopped fresh parsley
*2/3 cup milk
*1 large egg
*1 tablespoon vegetable oil
Preparation
Step 1 For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.
Step2 stir in the onion and celery. Saute briefly.
Step 3 Add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.
Step 4 Remove the chicken, add the carrots to the pot, cover and simmer 10 minutes or until the carrots are tender.
Step 5 Meanwhile, remove the chicken meat from the bones.
Step 6 Whisk together the flour and the remaining 1/2 cup of water in a a medium bowl until smooth.
Step 7 Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
Step 8 To prepare the dumplings, combine the flour, baking powder, salt and fresh parsley in a large bowl.
Step 9 Make a well in the dry mixture and add the milk, egg and oil. Stir briskly to make a batter.
Step 10 For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13-15 minutes without stirring.
step 11 Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.
