Ingredients

• 7 pounds cut up chicken pieces
• 4 cups chicken stock
• 2 onions , chopped
• 3 stalks celery , chopped
• 2 teaspoons salt

Instructions

1. 1 Gather the ingredients.
2. 2 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, partially covered, until chicken is tender, about 15 to 20 minutes.
3. 3 Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt.
4. 4 Grate cold butter into the wet flour mixture; stir in parsley.
5. 5 Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.
6. 6 Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm.
7. 7 For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot.
8. 8 Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.
9. 9 Stir in chicken and top with dumplings.
10. 10 Serve with parsley and enjoy!

Nutrition per serving