Total Calories: 116
Remove skin and pat chicken dry. In a 4-quart saucepot over high heat, bring chicken, water and bouillon granules to a boil. Skim foam from surface. Reduce heat to low, cover and simmer for 45 minutes or until tender. Remove chicken. Reserve broth. When chicken is cool enough to handle, remove meat from bones and cut into small pieces (you should have about 1 1/4 cups). Set chicken aside. Strain broth. Add enough water to measure 5 cups liquid. Return liquid to saucepot.
Add carrots, celery, onion, parsley and pepper. Over high heat, bring to a boil reduce heat to low, cover and simmer for 20 minutes or until vegetables are almost tender. Add rice and chicken and cook for 8 to 10 minutes or until rice and vegetables are tender.
Meanwhile, make dumplings. Add dumplings to simmering mixture and gently stir. Cover and simmer for 7 to 8 minutes or until centers of dumplings are set and bread-like, stirring once.
Serve soup and dumplings in soup mugs or bowls.
Cover and refrigerate leftovers. To reheat, thin with chicken broth or water.
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