Chicken and Dumplings

Lisa Stephenson

4-5 pound chicken or chicken breasts 2 carrots, sliced thin 2 stalks celery with leaves, sliced thin 1 large onion, chopped 1 1/2 teaspoons thyme 1/2 teaspoon rosemary 2 teaspoons salt 1/2 teaspoon pepper Feather dumplings 1 cup flour 1/2 cup fresh bread crumbs 2 teaspoons baking powder 3/4 teaspoon salt 1 egg, well beaten 2 tablespoons butter, melted 1/4 cup finely chopped onion 1/3 cup milk 1 tablespoon finely minced parsley pepper to taste Directions: Rinse the chicken pieces, put them in a large pot with a cover, and cover with water, Add the carrots, celery, onion, thyme, rosemary, salt and pepper. Bring to a boil and reduce to a summer.  Combine the flour, bread crumbs, baking powder, and salt in a mixing bowl, and stir to mix. In another bowl lightly beat the egg, melted butter, onion and milk together. Stir into the dry ingredients to make a stiff batter. Stir in the parsley and pepper. When the chicken has simmered for 20 minutes, drop spoonfuls of dough on top of the bubbling broth. Cover and steam for 20 minutes without lifting the cover. Serve in soup bowls: pieces of chicken in broth with a dumpling floating on top Number Of Servings:6