MAKES 4 TO 6 SERVINGS
Ingredients:
• 1 4-pound chicken
• 1 onion, diced
• 4 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced
• 2 stalks celery, diced
• Salt and pepper to taste
Dumpling Dough:
• 2 eggs
• 2 cups flour
• 2 to 3 tablespoons milk
Preparation:
Cook chicken in 2 quarts of water until nearly tender. Add onion, potatoes, carrots, and celery and cook until tender. Remove chicken from broth. Remove meat from bones and set aside. Meanwhile, bring broth to a boil. Make dumplings by breaking eggs into the flour, working together, and adding milk to make a soft dough. Drop tablespoonfuls of dumpling dough into the boiling broth and cook for twenty minutes. Add chicken meat to the broth and serve steaming.
This Chicken recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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