1 roaster chicken, cooked and shredded (approximately 6 cups shredded chicken)
2 - 10 3/4 oz. can cream of chicken soup
5 cups of reserved chicken broth
1 t. pepper
2 t. plus 1/4 t. salt, divided
3 cup flour
1/2 t. baking powder
1 c. parsley leaves, coarsely torn
2 egg
1/2 cup oil
milk
Place roaster in large pot cover with water and boil until meat is cooked and tender; reserve the chicken broth...let cool until you can handle and pick off all the meat into bite size pieces..throw away bones and skin. In the large pot, combine the chicken, soup, broth, pepper and two t. salt. Mix well, bring to a boil,reduce heat and simmer, covered. In large bowl, combine flour, baking powder, 1/4 t. salt and parsley. Form a well in middle and add egg and oil; mix until very stiff. Add just enough milk for a stiff dough, mix with fork, then knead with hands. Divide dough in half. On floured surface, roll dough until thin. Cut into strips one inch wide and 2 inches long. Drop into simmering broth, stirring to separate dumplings. Repeat with remaining dough. Simmer until thick and noodles are tender. Approximately 20 minutes. Serves 8 - 10


Donna Vogel
Erie, PA