Ingredients
20
20 servings
- •7 pounds cut up chicken pieces
- •4 cups chicken stock
- •2 onions, chopped
- •3 stalks celery, chopped
- •2 teaspoons salt
- •1 large egg
- •0.25 cup milk
- •1.5 cups all-purpose flour, divided
- •1.5 teaspoons baking powder
- •1 teaspoon salt
- •2 tablespoons cold unsalted butter
- •1 tablespoon chopped fresh parsley
- •1 cup water
- •0.5 teaspoon ground black pepper
- •1 tablespoon chopped fresh parsley
Instructions
- Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes.
- Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Grate cold butter into the wet flour mixture; stir in parsley.
- Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.
- Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm.
- For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.
- Stir in chicken and top with dumplings. Serve with parsley.
Nutritional Facts
Per 20 servings
- Calories: 400
- Carbohydrate: 9g
- Fat: 26g
- Fiber: 1g
- Protein: 31g
- Sugar: 1g
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