• 7 pounds cut up chicken pieces
  • 4 cups chicken stock
  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 2 teaspoons salt


  • 1 large egg
  • ¼ cup milk
  • 1 ½ cups all-purpose flour, divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons cold unsalted butter
  • 1 tablespoon chopped fresh parsley


  • 1 cup water
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  1. Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes.

  2. Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Grate cold butter into the wet flour mixture; stir in parsley.

  3. Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.

  4. Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm.

  5. For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.

  6. Stir in chicken and top with dumplings. Serve with parsley.