Chicken Little Meets Parsley Dumpling Stew

• 1 chicken, washed and cut up
• 1 12 cups thickly sliced carrots
• 1 12 cups thickly sliced onions
• 34 cup thickly sliced celery
• 3 cups water
• 1 (6 ounce) can chicken broth
• 14 cup parsley sprig
• 14 bay leaf
• 14 teaspoon thyme
• 14 teaspoon rosemary
• 13 teaspoon crushed peppercorn (tied in cheesecloth)
• 3 tablespoons butter
• 14 cup flour
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 12 cup flour
• 34 teaspoon baking powder
• 14 teaspoon salt
• 12 egg, beaten (beat 1 and use only half)
• 3 tablespoons milk
• 1 teaspoon dried parsley

1. In a large Dutch oven combine chicken, vegetables, water and chicken broth and bring to a boil.
2. Reduce heat to low and skim off the fat.
3. Add bouquet garni and simmer partially covered for about 30-45 min, skimming occasionally and adding a bit of water as needed.
4. Remove and discard bouquet garni.
5. Reserve 2 cups of the broth.
6. In another big pot, melt butter over medium heat.
7. Stir in flour and cook one min.
8. Whisk in the 2 cups of broth a little at a time.
9. Gradually add the rest of the stew and blend in.
10. Cover and keep warm.
11. Dumplings: In a bowl combine flour, bk powder, and salt.
12. Stir in egg and milk.
13. Mix just until blended (you should now have a sticky dough).
14. Stir in parsley.
15. Bring stew back to a simmer and start adding large spoonfuls of dough into the hot stew.
16. Simmer covered for 5-10 minutes.

chicken, carrots, onions, celery, water, chicken broth, parsley sprig, bay leaf, thyme, rosemary, peppercorn, butter, flour, salt, ground pepper, flour, baking powder, salt, egg, milk, parsley

Taken from www.food.com/recipe/chicken-little-meets-parsley-dumpling-stew-38200 (may not work)