Chicken ‘N’ Dumpling Soup

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 3 quarts water
• 1/4 cup chicken bouillon granules
• 1 bay leaf
• 1 teaspoon whole peppercorns
• 1/8 teaspoon ground allspice
• 6 cups uncooked wide noodles
• 4 cups sliced carrots
• 1 package (10 ounces) frozen mixed vegetables
• 3/4 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup uncooked long grain rice
• 2 tablespoons minced fresh parsley
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 tablespoons canola oil

1. In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
2. Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer.
3. For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

chicken, water, chicken bouillon granules, bay leaf, peppercorns, ground allspice, noodles, carrots, mixed vegetables, celery, onion, long grain rice, parsley, flour, baking powder, thyme, salt, milk, canola oil

Taken from www.tasteofhome.com/recipes/chicken-n-dumpling-soup/ (may not work)