Soup And Spinach Dumplings
|Broiler fryer chicken||3 Pound, cut up|
|Water||6 Cup (96 tbs)|
|Celery stalks||2 , cut up|
|Carrot||1 , sliced|
|Onion||1 Small, cut up|
|Snipped parsley||1 Tablespoon|
In large kettle or Dutch oven combine chicken and water.
Add parsley sprigs, celery, carrot, onion, salt, pepper, and bay leaf.
Cover and simmer till chicken is tender, about 1 hour.
Remove chicken from broth.
Strain broth; discard vegetables.
Skim off excess fat.
Return broth to pan.
Remove chicken meat from bones.
Chop chicken; add to broth.
Set broth aside.
Prepare Spinach Dumplings.
Bring broth to simmering; drop in dumplings.
Cook, covered, for 10 minutes.
Season soup to taste with salt and pepper.
Top individual servings with snipped parsley.