Chicken and “Dumplins”
- 1 whole chicken, cut up
- 1 cup of flour
- 1 egg
- 1 stalk of celery, sliced
- 1 medium sized onion, diced
- 2 tablespoons of salt
How to make:
Stew chicken three hours until shreds a part by putting it in a dutch oven and covering it with water. Add salt to the water, onion, and celery. Add one tablespoon of chopped parsley to the broth.
Remove chicken from broth and allow to cool. Debone meat.
To make the dumplings, in a bowl mix the egg and the flour, add drops of water until dough forms a ball. On a well-floured surface, roll out the dough and cut into squares. Drop the squares into the broth and cook for approximately 30 minutes.
When dumplings are done, add chicken and serve.
(Optional, sliced carrots are a nice addition, too.)