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1
Step 1
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For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.
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Step2
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stir in the onion and celery. Saute briefly.
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5
Step 3
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Add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.
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Step 4
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Remove the chicken, add the carrots to the pot, cover and simmer 10 minutes or until the carrots are tender.
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Step 5
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Meanwhile, remove the chicken meat from the bones.
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11
Step 6
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Whisk together the flour and the remaining 1/2 cup of water in a a medium bowl until smooth.
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Step 7
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Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
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Step 8
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To prepare the dumplings, combine the flour, baking powder, salt and fresh parsley in a large bowl.
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Step 9
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Make a well in the dry mixture and add the milk, egg and oil. Stir briskly to make a batter.
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Step 10
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For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13-15 minutes without stirring.
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step 11
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Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.
