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Categories:
chicken water carrots celery green onion frozen peas chicken salt pepper flour baking powder chives milk salt oil
Viewed: 48 - Published at: 9 years agoIngredients
- 1 (4 lb) chicken
- 8 cups water
- 2 chopped carrots
- 2 stalks chopped celery
- 1 chopped green onion
- 1 cup frozen peas
- 1 chicken bouillon cube
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups flour
- 3 teaspoons baking powder
- 1 tablespoon chives (optional) or 1 tablespoon parsley (optional)
- 34 cup milk
- 12 teaspoon salt
- 3 tablespoons oil
Method
- Boil chicken with water covering chicken in soup pot with tight lid.
- Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
- Chop chicken in bite size pieces.
- Add back to soup pot with onion, peas, salt and pepper.
- Add 2 more cups water.
- Bring back to boiling.
- In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock.
- You can add 1 tablespoon parsley or finely chopped chives if you want.
- Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
- Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.
