1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
1 Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
2 Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
3 Remove chicken and let stand until cool enough to handle.
4 Remove skin from chicken and tear meat away from bones.
5 Return meat to soup; discard skin and bones.
6 Add more salt and pepper to taste, if desired.
7 Return soup to a simmer.
8 In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
9 Drop by tablespoonfuls into simmering soup.
10 Cover and simmer for 15 to 20 minutes.
11 Serve immediately.
12 Yield: 4 to 6 servings.
13 *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.