Stewed Chicken With Dumplings - cooking recipe

Ingredients

4 c. (8 oz.) Skinner dumplings, uncooked
5 lb. stewing chicken, cut into pieces
1/3 c. oil
1 1/2 qt. water
1 celery rib
1 medium lemon, quartered
1 Tbsp. salt
3/4 tsp. thyme
1/2 tsp. cracked pepper
1 bay leaf
1 c. sliced onions
3 c. sliced carrots
1 c. sliced celery
3 Tbsp. flour

Preparation

In a 5-quart saucepan or Dutch oven, heat oil and brown chicken.
Drain off fat.
Add water, celery rib, lemon, salt, thyme, pepper, bay leaf and onions.
Bring to a boil and then reduce heat and simmer, covered, 40 minutes or until chicken is tender.
Remove chicken.
Discard chicken skin, celery rib, lemon and bay leaf.
Bring broth to a boil.
Gradually add dumplings (noodles), carrots and sliced celery.
Boil, uncovered, 8 to 10 minutes until noodles and vegetables are tender.
Blend flour into 3 tablespoons water.
Stir into broth.
Cook and stir 1 minute. Remove chicken from bones and cut into pieces.
Add to dumplings mixture and heat through.
Makes 6 servings.