1 tablespoon vegetable oil
3 small onions, chopped
6 skinless, boneless chicken breast halves
2 cups finely chopped celery
2 tablespoons distilled white vinegar
2 teaspoons prepared horseradish
2 tablespoons dried chopped onion
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon black pepper
3 cups small cornflakes cereal
3 eggs
1/2 cup water
3 cups chicken broth
1/4 cup chicken bouillon granules
3 cups cooked, peeled chicken breast meat
1 cup chopped fresh parsley
1 cup sliced carrots
Heat oil in a large skillet over medium heat. Stir in onions and cook for about 15 minutes, stirring constantly, until tender. Stir in chicken, celery, vinegar, horseradish, onion, parsley and oregano. Reduce heat to low and simmer for 10 minutes. Pour in water and chicken broth. Reduce heat to medium and cook, stirring occasionally, for 15 to 20 minutes, stirring occasionally. Pour in bouillon and water and stir gently until thickened and a gravy is formed.
Remove carrots from center of dumpling. While the carrots are cooking, wash and dry the chicken bones and cut the meat into 1/3 inch cubes. When the chicken bone has formed, remove from broth and stir into the dumpling. Tuck chicken into the center of the dumpling and roll out to seal. Bring to a rolling position, drain and set aside.
Heat oil in a large saucepan over medium heat. Saute the onions in this mixture for about 5 minutes. Remove from heat and stir in chicken, celery, vinegar, horseradish, parsley, oregano, black pepper and chicken. Bring to a boil and cook, stirring constantly, for about 15 minutes. Reduce heat and simmer, stirring constantly, for one minute.
Remove the chicken from the broth and place it into the pan with the deveined chicken. Stir constantly until cooked through. Stir in celery, cornflakes cereal, eggs, water and broth. Simmer, stirring constantly, for 2 to 2 1/2 hours.
When the chicken is cooked, stir in the carrots and pour over the chicken/dumplings. Cover and simmer, covered, for about 2 hours.