Chicken And Parsley Dumplings

 

 

Serve this hearty entree on a chilly fall evening.

Serves 4

1 Chicken, cut up (about 3 1/2 pounds)
3 cups Water
1 medium Onion, diced
2 Carrots, peeled and diced
2 stalks Celery, diced
1/2 teaspoon Thyme
3/4 cup Flour
1 teaspoon Baking powder
1/4 cup Milk
2 tablespoons Oil
1/4 teaspoon Salt
1 Tablespoon parsley, chopped

Place the chicken, water, onion, carrots, celery, and thyme in a large pot. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Mix together the flour, baking powder, salt, and parsley. Mix in the milk and oil. Place by spoonfuls into the chicken pot, cover and simmer about 15 minutes. Serve chicken, broth and dumplings warm in large bowls.

- Nick Sundberg