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1
Combine in a large dutch oven or covered pot, the skinned chicken, the chicken broth + 3 or more cups of hot water (enough to completely cover the chicken). Add celery, onion, parsley, bouillon cubes, salt and pepper.
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2
Cover and simmer for 1-1/2 hours (depending on the size of the pieces) or until tender enough to pull of the bone.
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3
Remove chicken and let stand until cool enough to handle. Pull meat off bones and add meat back to pot.
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4
If you want your broth to be gravy-like (recommended, but optional): this doesn't need to be exact:
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5
For each cup of broth, blend 1 T flour and 3 T water or milk to form smooth paste.
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6
Gradually stir this into broth.
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7
Add carrots and return soup to a simmer.
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8
DUMPLINGS:
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9
In a mixing bowl, sift flour, baking powder and salt together. Add parsley.
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10
With 2 knives, scissor fashion, cut in the shortening until it looks like very coarse corn meal.
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11
With fork, lightly mix in milk to form soft dough, stirring as little as possible. Be sure not to add too much milk so you can roll the dumplings into balls in your hands.
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12
Turn broth down to a simmer.
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13
Drop by tablespoon size or slightly larger, into the stew.
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14
Simmer 1 side of dumplings about 12 minutes, uncovered.
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15
Gently turn over with a spoon as many as possible and simmer another 15 minutes, COVERED.
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16
Serve immediately, being gentle with the dumplings.
