Makes 6 servings
|3||to 3-1/2 pounds chicken pieces|
|3||tablespoons butter or margarine|
|2||cans (about 14 ounces each) chicken broth|
|1/4||teaspoon white pepper|
|2||large carrots, cut into 1-inch slices|
|2||stalks celery, cut into 1-inch slices|
|8||to 10 small boiling onions|
|1/4||pound small mushrooms, cut into halves|
|1/2||cup frozen peas, thawed and drained|
- Brown chicken in melted butter in 6- to 8-quart saucepan over medium-high heat. Add broth, water, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover; simmer 15 minutes. Add carrots, celery, onions and mushrooms. Simmer, covered, 40 minutes or until chicken and vegetables are tender.
- Prepare Parsley Dumplings. When chicken is tender, skim fat from broth. Stir in peas. Drop dumpling mixture into broth, making 6 large or 12 small dumplings. Cover; simmer 15 to 20 minutes or until dumplings are firm to the touch and toothpicks inserted into centers come out clean.
Sift 2 cups all-purpose flour, 4 teaspoons baking powder and 1/2 teaspoon salt into medium bowl. Cut in 5 tablespoons cold butter until mixture resembles coarse meal. Make a well in center; pour in 1 cup milk, all at once. Add 2 tablespoons chopped fresh parsley; stir with fork until mixture forms a ball.
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