• Cooking Time:
  • Servings: 4-6
  • Preparation Time:



  • Small hen, cooked, (seperate the meat from the bones and skin), reserve 3 cups broth
  • 2 medium yellow onions, chopped finely
  • 2 stalks celery, chopped finely
  • 5 carrots, peeled and sliced into 1/2 inch pieces
  • 1-/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 Tbsp flour
  • 1/4 cup cold water
  • Dumplings:
  • 1 cup all purpose flour
  • 2 Tbsp minced parsley
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 2 Tbsp oil


  • In a large dutch oven, combine chicken, broth, onions, celery, poultry seasoning, garlic powder, salt and pepper. Bring to a boil.
  • Cover and simmer for about 15 minutes until veggies are tender.
  • Return to a boil. Meanwhile, in a small bowl, whisk the flour into the cold water. Stir into the chicken mixture. Continue to cook until the broth thickens. Prepare dumplings and place onto top of chicken.
  • Prepare dumplings: Combine flour, parsley, baking powder and 1/4 tsp salt. Whisk together the milk and oil. Pour into flour mixture and stir with fork until mixed.
  • Drop large spoonfuls of dumpling mixtures into the top of the chicken mixture. Cover and simmer for 10 minutes.
  • At the end of 10 minutes, remove lid and check dumplings for doneness (dumplings are done when toothpick inserted into center comes out clean.) Serve with cornbread.

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