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PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
SERVINGS: 20
INGREDIENTS
– 7 pounds cut up chicken pieces
– 4 cups chicken stock
– 2 onions, chopped
– 3 stalks celery, chopped
– 2 teaspoons salt
– 1 large egg
– ¼ cup milk
– 1 ½ cups all-purpose flour, divided
– 1 ½ teaspoons baking powder
– 1 teaspoon salt
– 2 tablespoons cold unsalted butter
– 1 tablespoon chopped fresh parsley
INSTRUCTIONS
1. Start the Soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer.
2. Make the Dumplings: Beat egg and milk together in a large mixing bowl. Mix in flour, baking powder, and salt.
3. Add Dumplings to Soup: Dollop spoonfuls of dumpling mixture onto the simmering chicken. Cover and steam until fluffy.
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