Chicken With Slippery Dumplings

• 1 stewing chicken (about 5 pounds), cut up
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 4 medium carrots, coarsely chopped
• 1 tablespoon chicken bouillon granules
• 3 cups all-purpose flour
• 1 teaspoon salt, optional
• 1/2 teaspoon baking powder
• Minced fresh parsley, optional

1. Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
2. For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
3. Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.

stewing chicken, celery, onion, carrots, chicken bouillon granules, allpurpose, salt, baking powder, fresh parsley

Taken from www.tasteofhome.com/recipes/chicken-with-slippery-dumplings/ (may not work)