Place the chicken, parsley root, onion and carrot into a 6 quart pot, cover with water by about 1 1/2 inches. Cook over low heat until the chicken is soft, collecting the impurities that float to the top with a slotted spoon, about 1 hour.
Mix all ingredients until they come into a ball. Do not add any more flour. Refrigerate for 1 hour.
When the chicken falls off the bones and is very soft, remove it from the pot into a separate dish and put the broth through a fine mesh sieve, discarding the cooked vegetables. Add the broth back to the soup pot and bring the broth back to a boil.
Once the chicken is cool enough to handle remove all bones and skin and reserve the meat, shredding it into bite size pieces.
While the broth is coming to a boil, sprinkle your work surface with flour liberally and roll the dumpling dough out into 1/8" thickness, then cut it into 2 inch squares.
As soon as the broth is boiling, add sheets of pasta dumplings into the boiling broth. Do not stir, jiggle the pot by the handle to prevent the dumplings from sticking to each other.
When the dumplings are cooked, add 1 cup heavy cream and allow to come to a boil. Add the chicken and chopped parsley.
Prep time: 1 hour
Cook time: 1 hour 20 mins
Total time: 2 hours 20 mins
Serves: 6-8 servings
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