Slow Simmer Chicken and Dumplins Recipe

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Ingredients:

Serving

2 quarts water
32 oz chicken broth
1 (3 -4 lb) broiler-fryer chickens, cut up into about 6 pieces
1 1/2 tsp salt, divided
1 onion, sliced
2 stalks celery, cut into chunks
2 carrots, cut up into chunks
1 garlic clove, peeled & quartered
1 large bay leaf
4 -6 whole fresh parsley leaves
1 tsp ground black pepper (more if you like )
1 tbsp lemon juice
2 cups all-purpose flour
1 tbsp baking powder
1 1/4 tsp salt
1 cup milk
2 tbsp milk

Directions:

In a large pot, bring chicken broth liquid to a boil. Add chicken, plus 1 tsp of salt & onion, celery, bay leaf & parsley into the pot. Reduce heat to a simmer & cook the chicken uncovered for 2 hours. The chicken liquid will reduce by about 1/3rd. (I used my crock pot and it worked very well).
When the chicken has cooked, remove it from the pot & set aside to cool. Strain the stock to remove the veggies & floating scum, what you have left is the stock & chicken. I saved the celery and carrots and put them back into the broth. Discard all else.
Pour 1 1/2 quarts (6 cups) of the stock in a smaller pot (save the balance for another use & it can be frozen). Add pepper, the remaining salt, & the lemon juice. Reheat the stock over medium heat while preparing the dumplins.
Combine flour and ingredients in a medium bowl. Stir well till smooth, then let dough rest for about 10 minutes. Roll out dough on a floured surface to approximately 1/2 inch thick. Dough is very wet and sticky. Add extra flour as needed to roll it out.
Cut dough into 1/2 inch squares & drop each into the simmering chicken stock. As the pot gets crowded, move dumplins out of the way with a wooden spoon as you carefully drop the rest of the dumplins into the simmering broth. Use all the squares. The dumplins will swell at first & then slowly shrink in size as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes till thick. STIR OFTEN.
While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones & remove the skin. Cut the meat into bite size pieces & drop it into the pot. Discard the skin & bones. Continue to simmer for another 5 to 10 minutes, do not stir vigorously or the chicken will shred & fall apart. We want to strive for big Chunks at the completion of our recipe.
When the thickened soup has reached the desired consistency, serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	292.72 Kcal (1226 kJ)
Calories from fat	31.2 Kcal
		% Daily Value*
Total Fat	3.47g	5%
Cholesterol	198.95mg	66%
Sodium	1738.62mg	72%
Potassium	824.2mg	18%
Total Carbs	41.63g	14%
Sugars	4.57g	18%
Dietary Fiber	2.84g	11%
Protein	19.85g	40%
Vitamin C	28.1mg	47%
Vitamin A	2.5mg	82%
Iron	5.3mg	29%
Calcium	243.1mg	24%

Amount Per 100 g
Calories	41.86 Kcal (175 kJ)
Calories from fat	4.46 Kcal
		% Daily Value*
Total Fat	0.5g	5%
Cholesterol	28.45mg	66%
Sodium	248.59mg	72%
Potassium	117.85mg	18%
Total Carbs	5.95g	14%
Sugars	0.65g	18%
Dietary Fiber	0.41g	11%
Protein	2.84g	40%
Vitamin C	4mg	47%
Vitamin A	0.4mg	82%
Iron	0.8mg	29%
Calcium	34.8mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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