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12 cups chicken broth
1 onion, diced
2 clove garlic, minced
3 carrots, sliced
2 stalks celery, chopped
1 T. chopped fresh parsley (or dried parsely)
2 large potatoes, peeled and diced
½ t. poultry seasoning
1 t. salt
pepper to taste
1-2 cups chicken, cooked and chopped
In a large soup pot, add chicken broth, onion, garlic, carrots, celery, parsley, potatoes, and spices. Bring to a boil and simmer, covered, until vegetables are tender. Stir in chicken meat, then add dumplings on top and cook as directed below.
2 cups flour (I use whole wheat flour when I can)
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon oil
1 cup water or milk
In a large bowl combine flour, baking powder, and salt. Cut in oil until blended, add milk or water, slowing stirring to make a soft dough.
Scoop 1/2 cup dough for each dumpling into soup or stew, cover and steam for 10-15 minutes or until dumplings are done.