The Healthy My Ass Cookbook

Rainbow Line
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Other Soup Recipes:

Baked Potato Soup


Easy Gumbo

French Onion Soup

Miracle Soup

New England Clam Chowder

Shrimp Cioppino

Sixteen Bean Stew

Tomato Bisque

White Chili

Chicken and Dumplings

A chicken stew with dumplings almost like Grandma made.


4 stalks Celery, with leaves
2 Carrots
1 Onion
10 sprigs Flat Leaf Parsley, more or less
5 lbs. Chicken Pieces, bone-in, skin-on
2 Bay Leaves
1 Tbsp. Chicken Base
1 tsp. Pepper
1 tsp. Garlic Powder
3 14.5-oz. cans Chicken Broth
6 Tbsps. Butter
6 Tbsps. Cornstarch
1 cup Heavy Cream
2 Eggs
2 cups Flour
3 Tbsps. Milk
3 Tbsps. Water


Chop the Celery, Carrots and Onion.  Thinly slice celery leaves and the Flat Leaf Parsley.

Rinse the Chicken Pieces and place them, the celery, carrots, onion, flat leaf parsley, Bay Leaves, Chicken Base, Pepper and Garlic Powder in a 6 quart or larger pot.  Add the Chicken Broth and if needed, enough water to cover the chicken.  Bring to a simmer over medium heat.  Simmer the chicken covered until it is tender and the thigh juices run clear, about an hour.

Remove the chicken from the pot to cool.  Remove 3/4 cup of broth from the pot and set aside to cool.  Meanwhile, prepare the dumplings.

Beat the Eggs and mix in the Flour, Milk and Water.  Turn onto a floured counter and knead the dough using plenty of flour.  Roll out to 1/8 inch thick.  Cut into 1 to 2 inch square dumplings with a pizza cutter.  Let sit.

When the chicken is cool enough to handle, remove the skin and separate the meat from the bones.  Cut or tear the meat into bite size pieces and set aside.  Discard the skin and bones.  Remove the bay leaves from the pot and bring it to a boil.  Add the dumplings, one at a time and stirring after the addition of several.  Boil for 8 to 10 minutes until the dumplings are done.

While the dumplings are cooking, melt the Butter, stir the Cornstarch into it until blended, then add the reserved 3/4 cup of broth and blend until smooth.  When the dumplings are done, stir the Heavy Cream into the pot then stir the butter/cornstarch/broth mixture into the pot. Continue stirring until the pot returns to a boil.  Return the chicken meat to the pot and simmer until heated through.


This is as close as I can get to my memory of how my Grandma made this, except she made it with dropped dumplings, but since they do not hold up well to freezing, I use these rolled dumplings.

Flat Leaf Parsley is also know as Italian Parsley in some grocers.


Other Information:

Source: My memory of Grandma's but with Mike Bierman's dumplings.

Preparation: 1:30
Cook: 2:00
Total: 3:30

Yield: 4 quarts
Servings: 8

Nutrition Facts per Serving:
552 Calories
28g Fat (46.2% calories from fat)
34g Protein
40g Carbohydrate
5g Dietary Fiber
185mg Cholesterol
992mg Sodium.

Exchanges per Serving:
2 Grain(Starch)
3 1/2 Lean Meat
1 1/2 Vegetable
0 Non-Fat Milk
4 Fat.

Rainbow Line

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