Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 3-4 pounds chicken pieces (legs, breasts, thighs)

  3. 1 small onion, chopped

  4. 2 ribs celery, thinly sliced

  5. 3 cups plus 1/2 cup water

  6. 1 bay leaf

  7. 3 chicken bouillon cubes

  8. 1 teaspoon salt Black pepper, to taste

  9. 5 medium-size carrots, peeled and thinly sliced

  10. 1/3 cup all-purpose flour

  11. 1 1/2 cups all-purpose flour

  12. 2 teaspoons baking powder

  13. 1 teaspoon salt

  14. 1 tablespoon chopped fresh parsley

  15. 2/3 cup milk

Instructions Jump to Ingredients ↑

  1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Sauté briefly. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender. Meanwhile, remove the chicken meat from the bones. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.


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