Chicken Soup With Dill Dumplings - cooking recipe

Ingredients

SOUP
1/4 cup crisco canola oil
2 onions, chopped
3 carrots, peeled and diced
3 celery ribs, diced
3 potatoes, peeled and chopped
3 lbs chicken pieces
16 cups water
salt and pepper
1/4 cup fresh dill, chopped
1 parsnip, grated
DILL DUMPLINGS
1 egg
1/2 cup water
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons fresh dill, chopped

Preparation

SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
Remove dumplings from leftover soup and store in a separate container in the refrigerator.