Chicken and Dumplings

I have attempted making Chicken and Dumplings before, but it never tasted quite how I wanted it to.  After reading several recipes, and combining ideas, I made a recipe last night that is definitely a keeper!!  It is wonderful for a winter dinner, and is very delicious and filling!

Chicken and Dumplings

2 chicken leg quarters (or other cutof chicken - approximately 1-1.5 pounds)
2 celery stalks, sliced
4 carrots, peeled and sliced
1 medium onion, diced
2 cans chicken broth (14.5 ounces each)
1 tablespoon dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2 teaspoon pepper

*Dumplings

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons oil
3/8 Cup (1/4 cup + 1/8 cup) Milk

1. Cover chicken with water, and boil in large pot until cooked.

2. After chicken has cooled enough to handle, remove skin, and tear meat away from bones.

3.  In the large pot that the chicken cooked in, add the celery, carrots, onion, broth, bouillon, and spices to chicken stock.  Let this cook on medium-high heat until vegetables are tender, about 10-15 minutes.

4.  Add the chicken back to the liquid, keeping it at a simmer.

5. In a mixing bowl, combine the dumpling ingredients, stirring only until all combined.  It will make a stiff dough.

6. Drop tablespoon size amounts of dumpling mixture into the soup.  Cover and simmer for 15-20 minutes.

*The recipe that I got the most ideas from was from Food.com .