Place chicken in Dutch oven, cover with water and add parsley, celery, carrot, onion, salt and pepper. Bring to a boil and boil 5 minutes, simmer 2 hours or until tender. Add more water if necessary. Remove chicken and veggies from broth. Bone chicken or cut in serving pieces.
For Dumplings: mix milk and egg. Sift together flour, baking powder, salt and sugar. Combine milk and egg mixture with dry ingredients. Drop by Tbsp. into boiling broth. Cover tightly and cook 15 minutes. Do not peek! Add chicken before serving.
By Robin from Washington, IA
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