Pour water into large stock pot, add raw chicken, onin, celery stalks, cream of chicken soup and all spices, except for parsley, cook until chicken is done. Remove chicken and set aside until cool enough to shred into bit-sized pieces.
Remove large chunks of celery and bay leaf from pot. Add butter & chicken stock, stir and then reserve 2 cups of stock.
Mix flour, reserved stock and parsley together in a separate bowl. Bring stock up to a boil and drop 1/2 teaspoonfuls of flour mixture into boiling pot, after all dumplings have been dropped, stir & reduce heat to low, cover and let simmer for 10 minutes...do not remove lid. After 10 minutes, remove lid, and enjoy.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.