• Divided all-purpose flour (¾ flour)
  • Teaspoon salt (1/2 teaspoon)
  • Grounded black pepper (½ teaspoon)
  • Cut up broiler or fryer chicken (3 pounds)
  • Oil of Canola (2 tablespoons)
  • Chopped large sized onion (1)
  • Chopped ribs of celery (2)
  • Chopped medium sized carrots (2)
  • Cloves of minced garlic (3)
  • The stock of chicken (6 cups)
  • Cider of apple or white wine (½ cups)
  • Sugar (2 teaspoons)
  • Leaves of Bay (3)
  • Peppercorns (5)

For Dumplings

  • All-purpose flour (1½ cups)
  • Powder of baking (2 teaspoons)
  • Salt (¾ teaspoons)
  • Milk ( ¾ cups)
  • Melted butter (1 tablespoon)

For Soup

  • Heavy whipped cream (½ cups)
  • Freshly minced parsley (2 teaspoons)
  • Freshly minced thyme (2 teaspoons)
  • Salt
  • Pepper


  1. Take a shallow bowl and blend ½ cups of all-purpose flour, salt and, pepper. Add chicken piece by piece and toss it in the bowl to form a coating over the chicken. Discard any excess coating. Take a 6-quarter stockpot and warm oil of canola on a medium to high flame. Add chicken and heat it till it is brown on both sides. Then remove it from the pan when it is brown.
  2. Take a pan and add onion, celery, and carrots. For 6-8 minutes, cook and stir well till onion is soft. Add garlic cloves and again cook and stir for 1 minute extra. Stir it along with ¼ cup of flour till it mixes well and then adds the stock. Stir the dish without a pause and add wine, sugar, leaves of bay and peppercorns and keep stirring. Focus on the chicken pan now and make it boil. Decrease the flame to simmer when the dish is covered and cook for 2o t0 25 minutes to eliminate all juices.
  3. Make dumplings using a bowl and whisk flour in it with salt and baking powder. Take another bowl and whisk the milk and butter that is melted till it is all a mixture. Add flour to this blend and stir till it is moist. Ensure you do not over mix. Place round tablespoonful on a paper-lined sheet for baking and let it idle.

  1. Take the stockpot and remove chicken from it to cool it down. Discard the leaves of the bay and all the skim fat from soup. Separate the meat and bones of the chicken and discard it. Using forks shred the meat into pieces of 1 or 1 ½ inches. Cook the soup while it is covered and turns into a mixture and then only reduce the flame from high to low.
  2. Place the dumplings over the soup that is now simmering. Make sure you place one dumpling at a time. Decrease the heat to low and cover the dumplings and cook it for 15 to 18 minutes. Very tenderly stir the dumplings in cream, fresh parsley, and thyme. Add salt and pepper to enhance the taste or additional seasoning.


  • Dumplings will be light if you let them rest before cooking.
  • You can use chicken stock instead of mushroom stock.