2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1. 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.
2. Stir in the onion and celery. Sauté briefly.
3. 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.
4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.
5. Meanwhile, remove the chicken meat from the bones.
6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.
7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.
9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.
10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.
11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.