Chicken & Dumplings

Ingredients:

Soup:

7 lbs. cut up chicken pieces

4 cups chicken stock

2 onions, chopped

3 stalks celery, chopped

2 tsp. salt

Dumplings:

1 large egg

1/4 cup milk

1-1/2 cup all-purpose flour, divided

1-1/2 tsp. baking powder

1 tsp. salt

2 Tbsp. cold unsalted butter

1 Tbsp. chopped fresh parsley

Gravy:

1 cup water

1/2 tsp. ground black pepper

1 Tbsp. chopped fresh parsley

Detailed Steps:

Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes.

Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Grate cold butter into the wet flour mixture; stir in parsley.

Dollop 6 large spoonsful of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.

Remove dumplings and chicken pieces to a large dish, shred chicken and discard bones. Cover and set aside, keeping warm.

For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.

Stir in chicken and top with dumplings. Serve with parsley.

Prep Time: 15 mins. Cook Time: 45 mins.

Total Time: 1 hr.

Additional tips/notes: