Chicken Little Meets Parsley Dumpling Stew

This is great on a winter's day when the snow is blowing and the winds are howling!

• Ready In: 1 hr 30 mins
• Yields: 1 pot

Ingredients

• 1  chicken, washed and cut up
• 1 1⁄2 cups  thickly sliced carrots
• 1 1⁄2 cups  thickly sliced onions
• 3⁄4 cup  thickly sliced celery
• 3  cups water
• 1 (6 ounce) can chicken broth

• Bouquet garni

• 1⁄4 cup parsley sprig
• 1⁄4 bay leaf
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon rosemary
• 1⁄3 teaspoon  crushed peppercorn (tied in cheesecloth)
• 3  tablespoons butter
• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

• Dumplings

• 1⁄2 cup flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 egg, beaten (beat 1 and use only half)
• 3  tablespoons milk
• 1  teaspoon dried parsley

Directions

1. In a large Dutch oven combine chicken, vegetables, water and chicken broth and bring to a boil.
2. Reduce heat to low and skim off the fat.
3. Add bouquet garni and simmer partially covered for about 30-45 min, skimming occasionally and adding a bit of water as needed.
4. Remove and discard bouquet garni.
5. Reserve 2 cups of the broth.
6. In another big pot, melt butter over medium heat.
7. Stir in flour and cook one min.
8. Whisk in the 2 cups of broth a little at a time.
9. Gradually add the rest of the stew and blend in.
10. Cover and keep warm.
11. Dumplings: In a bowl combine flour, bk powder, and salt.
12. Stir in egg and milk.
13. Mix just until blended (you should now have a sticky dough).
14. Stir in parsley.
15. Bring stew back to a simmer and start adding large spoonfuls of dough into the hot stew.
16. Simmer covered for 5-10 minutes.