1 (3 to 4 lb.) chicken, cut into 8 pieces
1 tsp. paprika
1/2 tsp. salt (or to taste)
Freshly ground pepper to taste
1 tbsp. olive oil
2 celery ribs, cut into 2 inch pieces
1 carrot, peeled and cut into 2 inch pieces
2 leeks (white part only), rinsed and cut into 1 inch pieces
1 sm. onion, chopped
4 c. chicken stock

DUMPLINGS:

1 c. flour
1 1/2 tsp. baking powder
Ground black pepper to taste
2 tbsp. chopped parsley
2 tbsp. butter
1/3 c. milk

Rinse chicken well, dry, and rub with paprika, salt and pepper. Heat oil in a skillet, add the chicken and cook over medium-high heat for 10 minutes.

In a soup pot, heat chicken broth, vegetables and chicken and bring to a boil. Lower heat and cover and cook about 45 minutes.

Make dumplings: In a bowl or food processor. Combine flour, baking powder, pepper, parsley and a dash of salt. Cut in butter with a pastry blender or turn food processor on and off until blended. Add the milk until mixture is moistened. Gather into a ball, knead, and cut into 12 to 16 pieces.

Bring broth up to a simmer and add dumplings. Cover and cook for 15 minutes, until cooked through.

Ladle chicken, vegetables, dumplings and broth into a bowl and serve.

Note: some recipes have you remove the chicken and vegetables before you cook the dumplings. If you choose to do so, keep them warm while making dumplings. 4 portions.