Chicken and dumpling (s)

Everyone  is sheltering  in place.  People have colds, flu, bugs, or are bored out their minds.  Let’s make some soup!  How about a classic chicken and dumplings!  Hearty and satisfying and two days worth of food.  Wait just a cotton picking moment: don’t want dumplings?  Well, substitute wontons for the dumplings for an Asian feel! Hope you enjoy them.
1 3-pound chicken cut into pieces
8 stalks celery, sliced (1/2 for the broth, 1/2 for the soup)
10 carrots, sliced (5 for broth, 5 for soup)
2 onions, diced (1/2 for broth, 1/2 for soup)
1 package mushrooms, sliced
3 cloves garlic, minced
1 pound wontons (about 12)
1 bunch green onion, cut small
2 tablespoons oil
1 teaspoon black pepper
1 teaspoon oregano
1/4 teaspoon salt
4 quarts water
1 cup flour
2 teaspoons baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk
Remove bag from inside of chicken; set aside and freeze (I make stock out of it or have it for lunch)
Heat a soup kettle or Dutch to medium
Add oil
Add half the onions and  cook for 4 minutes — do not brown
Add garlic
Add chicken pieces skin side down
Cook for 4 minutes
Turn and cook for another 4 minutes
Add half the carrots and half the celery
Add water
Add herbs
Reduce heat to simmer
Simmer for one hour
Simmer for one more hour
Remove chicken from pan and remove bones
Strain the broth
Add remainder of carrots,  mushrooms and rest of the celery to the broth; simmer for 45 minutes
Make dumplings:
Mix flour, salt, sugar, and baking powder
Add butter and mix flour with a fork until it is like wet sand
Add milk and mix
Put pulled chicken back in broth
Bring broth to a boil
Place spoonfuls of dough in broth
Cook for 7 minutes
Chinese dumplings:
Add 10-15 frozen won tons  (I got mine at Costco; you can get a giant bag for about8 bucks)
Let cook 10 minutes
Top with green onions


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