Stewed Chicken With Dumplings

• 4 c. (8 oz.) Skinner dumplings, uncooked
• 5 lb. stewing chicken, cut into pieces
• 1/3 c. oil
• 1 1/2 qt. water
• 1 celery rib
• 1 medium lemon, quartered
• 1 Tbsp. salt
• 3/4 tsp. thyme
• 1/2 tsp. cracked pepper
• 1 bay leaf
• 1 c. sliced onions
• 3 c. sliced carrots
• 1 c. sliced celery
• 3 Tbsp. flour

1. In a 5-quart saucepan or Dutch oven, heat oil and brown chicken.
2. Drain off fat.
3. Add water, celery rib, lemon, salt, thyme, pepper, bay leaf and onions.
4. Bring to a boil and then reduce heat and simmer, covered, 40 minutes or until chicken is tender.
5. Remove chicken.
6. Discard chicken skin, celery rib, lemon and bay leaf.
7. Bring broth to a boil.
8. Gradually add dumplings (noodles), carrots and sliced celery.
9. Boil, uncovered, 8 to 10 minutes until noodles and vegetables are tender.
10. Blend flour into 3 tablespoons water.
11. Stir into broth.
12. Cook and stir 1 minute. Remove chicken from bones and cut into pieces.
13. Add to dumplings mixture and heat through.
14. Makes 6 servings.

skinner dumplings, stewing chicken, oil, water, celery, lemon, salt, thyme, cracked pepper, bay leaf, onions, carrots, celery, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523352 (may not work)