Ingredients
1chicken,cut into pieces
1onion
3largecarrots,cut into thirds
3stalkscelery,cut into thirds
8cupslow sodium chicken broth
salt & pepper,to taste
bay leaf,or a pinch of poultry seasoning, optional
1¾cupsflour,plus extra for dusting
⅓cupshortening
½tspbaking powder
¾cupmilk
½tspsalt
4tbspcornstarch
parsley
Preparation
Combine chicken, onion, carrots and celery in a large pot. Season to taste.
Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45 to 60 minutes or until chicken is tender.
Remove chicken and vegetables from the broth. Discard skin and bones and chop the remaining chicken, set aside.
Gently add dumplings to the broth. Simmer 15 to 20 minutes or until tender.
Stir chicken into the broth and cook for about 2 to 3 minutes or until heated through.
Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
Add milk a little at a time and mix until combined.
Knead a few times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to ⅛-inch thick. Cut dough into 1×2-inch strips. Flour generously to avoid sticking.
Cook in broth as directed above.
In a small bowl combine 4 tablespoons of cornstarch with 4 tablespoons of water.
Add to boiling broth a little bit at a time stirring to reach desired consistency.
