"This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—Betty Jean Boyd, Wilmington, Delaware..."
INGREDIENTS
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1 stewing chicken (about 5 pounds), cut up
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4 celery ribs, chopped
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1 medium onion, chopped
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4 medium carrots, coarsely chopped
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1 tablespoon chicken bouillon granules
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DUMPLINGS:
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3 cups all-purpose flour
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1 teaspoon salt, optional
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1/2 teaspoon baking powder
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Minced fresh parsley, optional