Serves: 6
Total Calories: 524

1 whole chicken (about 2 1/2 pounds)
5 cups water
3 cups chicken broth
2 carrots coarsely chopped
1 medium yellow onion coarsely chopped
2 stalks celery coarsely chopped
1 teaspoon salt
1 teaspoon black pepper
1 to 1 3/4 pound Bread Bowl
DUMPLINGS
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1 cup milk

1. Place all of the soup ingredients in a large stockpot over high heat and bring to a boil. Reduce the heat to low, cover, and simmer 60 minutes.

2. Remove the chicken from the pot and place on a large platter to cool.

3. When the chicken is cool enough to handle, remove the meat from the bones and return it to the pot of simmering broth.

4. To prepare the dumplings, combine the flour, baking powder, and salt in a large bowl. Cut in the shortening and add the milk, a little at a time, stirring until the ingredients form a moist dough.

5. Turn the dough onto a floured surface and knead five or six times. Scoop generous portions of the dough with a tablespoon, and drop them carefully into the simmering soup. (Do not let the broth boil.) Cover the pot and simmer the dumplings 7 to 10 minutes, or until they become plump and a wooden toothpick inserted into the center comes out clean.

6. Spoon the soup into the bread bowl and serve.

Nutritional Facts:

Serves: 6
Total Calories: 524
Calories from Fat: 83

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup