1 to 1 ½ pounds boneless, skinless chicken, breast or I use thigh as I like dark meat
1 c. chopped celery
½ c. chopped carrots
1 onion chopped (optional)
2 T. dried chopped parsley
2 boxes (32 oz. or 4 c. each) chicken broth or stock (use low sodium for some if desired)
Cook the chicken in a pan (at least 4 quarts with tight fitting lid) with 1 T. of oil. Add celery, carrots and onion and stir. Cover and steam for 10 min. Add chicken broth or stock. Bring to boil. Let simmer 30 min to 1 hour, uncovered, until vegetables are soft. (If cooking longer, add water as needed).
Dumplings
1 c. sifted flour
2 t. baking powder
½ t. salt
½ c. milk
2 T. vegetable oil
1 T. chopped parsley dried
Combine flour, baking powder, salt and parsley. Make tunnel in dry ingredients and add milk and oil. Stir until just moistened. Drop from tablespoon about 18 into boiling chicken broth. Cover tightly; return to boiling. Reduce heat (don’t lift cover); simmer 12 to 15 minutes.