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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 21 reviews
By Seji
Crestline, CA
on November 29, 2012
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Really good! Great for a rainy or snowy day.
By weaselkid_98
on June 14, 2012
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I used my own soup recipe for this, but the dumplings were SPOT ON YUMMY!!!
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.
Read all 21 reviews