Chicken N Dumplings
- 18 cups or 4 ½ qts. water
- 1/2 cup chicken base
- 1 Rotisserie chicken, whole
- 1 ½ cup diced celery hearts
- 1 ½ cup diced sweet onion
- 1 tsp. freshly ground black pepper
While chicken is simmering, dice celery and onion. After chicken has simmered for 15 minutes remove chicken from pot and place on platter and set aside to cool. Strain broth from soup pot through a fine wire mesh. Return broth back to a clean pot. Add diced celery, onion, & black pepper to pot. Bring to a boil and cover, reduce heat to simmer.
Meanwhile remove skin from chicken and discard. Pull chicken meat from bones and cut into bite size portions. Add chicken to soup pot and simmer for 30 minutes. Now prepare dumpling recipe below and add dumplings to soup pot.
- 2 cups sifted all purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- ¼ tsp. freshly ground black pepper
- 1 egg beaten
- 3 Tbsp. melted butter
- 2/3 cup milk
This is a very old recipe for dumplings and they are called feather dumplings. They are the lightest and fluffiest dumpling that I have ever eaten and they will melt in your mouth.