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Categories:
chicken olive oil chicken onion celery water bay leaf chicken bouillon cubes salt pepper carrots flour dumplings flour baking powder salt fresh parsley milk egg vegetable oil
Viewed: 32 - Published at: 3 years agoIngredients
- Chicken
- 2 tablespoons olive oil
- 3 -4 lbs chicken pieces
- 1 small onion, chopped
- 2 celery ribs, thinly sliced
- 3 1/2 cups water, divided
- 1 bay leaf
- 3 chicken bouillon cubes (or I prefer 3 tsp Better Than Bouillon soup base)
- 1 teaspoon salt
- pepper
- 5 carrots, peeled and thinly sliced
- 1/3 cup all-purpose flour
- Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 2/3 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
Method
- For the chicken: Heat oil in a large Dutch oven or large covered skillet.
- Add the chicken and brown for 2 minutes on each side.
- Stir in onion and celery, saute for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
- Bring to a boil, reduce heat and simmer for 30 minutes, covered.
- Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
- While carrots are cooking, remove the chicken from the bones.
- Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
- Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
- For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
- Make a well in the center of the dry ingredients and add the milk, egg and oil.
- Stir quickly to make the batter.
- For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
- Cover and simmer for another 13-15 minutes, but DO NOT STIR.
- Ladle servings into big bowls and eat up!
