Ingredients
- 1 stewing chicken (about 5 pounds), cut up
- 4 celery ribs, chopped
- 1 medium onion, chopped
- 4 medium carrots, coarsely chopped
- 1 tablespoon chicken bouillon granules
- DUMPLINGS:
- 3 cups all-purpose flour
- 1 teaspoon salt, optional
- 1/2 teaspoon baking powder
- Minced fresh parsley, optional
Reviews
Only thing I did different was when I boiled the chicken I kept some of that broth because I had. No low salt cubes. Big hit here.
This made about the best chicken soup I've ever eaten. While I prefer the regular biscuit-like dumplings, these were very good anyway, and even better the next day....and they're so easy to make. I was sick, and looking for a recipe for what some people call "Jewish penicillin'' - this was very soothing and nourishing as well as delicious. It really did make me feel better! I can't wait to make it again! One thing I did do differently was to let the chicken cool, then I stripped the meat from the bones and added it back to the broth and veggies when I put in the dumplings, as I just prefer not having to mess with bones when eating my soup. A great recipe!