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Ingredients

Instructions

1. For stock:
2. Place ingredients for stock in a Dutch oven, cover with water and bring to a boil.
3. Reduce heat and simmer until chicken begins to fall off of the bone.
4. Remove from heat and separate solid ingredients from stock through a colander.
5. Return the stock to the Dutch oven.
6. Let chicken cool enough to handle, then remove and discard skin and bones. Return chicken (bones removed) to stock and heat again to simmering.
7. Add egg noodles at this point, if desired.
8. Meanwhile, in a medium bowl, mix together dumplings.
9. For dumplings
10. Combine flour, baking powder, salt and parsley in a medium bowl and whisk together.
11. Add shortening and cut in (with a pastry blender) until mixture resembles coarse meal.
12. Add enough milk to make a sticky dough.
13. Drop dough by the spoonful into the simmering broth.
14. When all dough has been dropped into the broth, cover and continue to cook for approximately 15-20 minutes, until dumplings are cooked through.