A tried and true comfort food, not only will this recipe satisfy your deep hunger, it is also good for whatever ails you. My children jokingly faked coughs and colds to bribe me to make this dish. They love the chicken soup alone but prefer it with dumplings. If you don’t have time or desire to make soup but crave the dumplings, use 8 cups homemade or high quality canned stock to boil the dumplings (throw in a little cooked chicken if you have it available) and enjoy. The dumplings are excellent alone or as a side dish.
- 1 3-4 pound fryer chicken, cut up; or 8 chicken pieces of your choice
- 1 (14-ounce) can chicken broth
- 16 ounces water
- 2 stalks celery cut in 1” lengths (or 1 teaspoon celery seed)
- 1 small onion, minced
- 1 tablespoon minced garlic
- ½ teaspoon dry parsley flakes or ¼ cup fresh parsley, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- optional vegetables, fresh or canned (drain canned vegetables before using);
- green peas
- whole kernel corn
- mixed veggies
The day before or several hours before prepare rolled dumplings and allow to dry.
When dry put chicken in a pot and cover with broth (or combination of water and broth) with about 2 inches of liquid above chicken. Add celery (or celery seed), onion, garlic, parsley, salt and pepper. Bring to a boil over high heat, reduce heat to low, cover and boil gently for 1 hour. Remove chicken pieces to large bowl and remove skin and bones when cool enough to handle. Return meat to pot.
After dumplings have dried sufficiently, Slice dough into narrow strips (about 1” wide). Tear strips into 2-3” pieces as you drop it into simmering soup, cover and let simmer for 10-5 without removing lid. Noodles will be tender and delicious.
This is also a lovely substitute dish for those who crave chicken pot pie but don’t want the work. It is more time efficient and equally delicious all year round. Another spectacular meal for you, your family and/or friends.