Chicken and Dumplings is a classic, flavorful, and healthful comfort food classic. When properly prepared, it is full of nutritious bone broth, fresh veggies, and fresh grains.

Yummy Chicken and Dumplings

Ingredients:

For Soup

1 whole chicken, rinsed and giblets removed
3 to 4 quarts filtered water
6 carrots, peeled and diced
4 stalks celery, diced
1 c. peas
2 tsp. real salt
1 tsp. black pepper
1 tbsp. dried oregano
2 bay leaves
8 hard boiled eggs, chopped

For Dumplings

4 c. freshly ground whole wheat flour
2 T. baking powder
2 t. real salt
6 T. butter
1-1/3 c. milk
1/2 t. cayenne pepper

Directions:

1. Place the whole chicken, enough water to just cover the chicken, carrots, celery, peas, salt, and pepper in a stock pot. Bring to a boil. Reduce heat to medium-low; cover and allow to simmer for 8 to 12 hours. Check the stock ever so often to ensure the water reaches at least half way up the chicken. Add more water (boiling) as necessary.
2. About 1 hour before the stock has finished cooking, add the oregano and bay leaves.
3. Remove the chicken from the stock and set on a plate to cool. Once cool, remove the skin and shred the meat, adding the meat back to the stock pot.
4. Add the chopped hard boiled eggs to the soup.
5. Taste the stock. If it tastes too strong, add some hot water to reduce the flavor. Bring the stock to a boil.
6. Meanwhile, in a large bowl, mix together all of the dumpling ingredients. Once the stock is boiling, scoop the dumpling batter in about 2-tablespoon portions and dump gently into the boiling liquid. Allow to boil for 15 minutes or until the dumplings are cooked through.

Note: This soup makes a LOT, so make it for a crowd or freeze it.

Yield: about 15 servings