Ingredients

The following ingredients have 6 Servings
  • 1 3-lb chicken
  • 2 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 onion, peeled and left whole
  • 1/4 cup celery leaves, chopped
  • 2 cups all-purpose flour, plus more for kneading
  • 1/2 teaspoon baking soda
  • 3 tablespoons vegetable shortening
  • 3/4 cup milk
  • Fresh parsley, chopped, for garnish

Instruction

  • To a large Dutch oven, add the chicken and 2 teaspoons of salt and cover with 2 quarts of water. Cover and bring to a boil.
  • Reduce heat to medium and add the pepper, onion, and celery leaves. Let simmer until meat is falling away from the bone, 40-60 minutes.
  • Remove chicken and onion from pot, and strain out the celery leaves. [You can leave liquid in the pot and use a fine-meshed scoop/spoon to get celery leaves out.] Set chicken aside to cool and discard celery leaves and onion.
  • When chicken has cooled enough to handle, remove meat and cut into 1-inch pieces. Set aside. Discard carcass (or save for another use).
  • Raise heat of Dutch oven to high and bring liquid to a boil.
  • While broth comes to a boil, make the dumplings:
  • In a medium bowl, stir together the flour, baking soda, and 1/2 teaspoon salt. Cut in shortening with two forks or a pastry cutter until mixture is crumbly.
  • Gradually stir in milk until dough comes together. Turn dough out onto a floured surface and knead lightly for 5 minutes.
  • Roll dough out to 1/2-inch thick and cut into 1 1/2-inch squares. Drop pieces into boiling broth. Reduce heat to low, cover, and cook 10 minutes.
  • Add chicken back to pot and stir. Continue cooking until chicken has warmed back up, about 8 minutes. Enjoy!