Ingredients
Chicken:
- 1 small chicken (about 1 1/2 pounds), cut into 8 pieces, skin removed
- 1 1/2 cups water
- 1 teaspoon salt
- 1/2 celery stalk, diced
- 1 cup all-purpose flour
- 1/4 cup chopped onion
Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon vegetable shortening
- 1/2 cup skim milk
Directions
Chicken:
Place chicken in a stockpot or large saucepan. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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Newest Ratings and Reviews
Read all 19 reviews
By ngraue_6237961
Tea, SD
on October 18, 2011
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I only used the dumpling part of this recipe for a different chicken soup recipe, and they were really great. Grated a little nutmeg in the dough, it really adds something.
By pinkrose032_129...
Helena, 39
on August 29, 2011
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LOVED IT!!! I doubled the recipe and made it in my crock pot. I also used chicken broth instead of water and added some fresh ground pepper and kosher salt. It turned out wonderful!
By bbecker1
Findlay, OH
on November 18, 2010
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YUM! First time I ever attempted this dish. Never liked it as a kid. Used chicken broth and the juice from a can of mixed veggies. Added the veggies 1/2 way thru the cooking time.
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