Chicken Noodle Soup With Dumplings

Ingredients

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 3 quarts water
• 1/4 cup chicken bouillon granules
• 1 bay leaf
• 1 teaspoon whole peppercorns
• 1/8 teaspoon ground allspice
• 6 cups uncooked wide noodles
• 4 cups sliced carrots
• 1 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup uncooked long grain rice
• 2 tablespoons minced fresh parsley
• 
  DUMPLINGS:
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 tablespoons canola oil

Directions

• In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
• Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, vegetables, rice and parsley; bring to a simmer.
• For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).