Chicken Stew With Parsley Dumplings

• 3 lb. chicken, cut up
• 4 c. water
• 1 c. chopped onion
• 5 tsp. chicken flavor bouillon
• 1/4 tsp. pepper
• 2 c. sliced carrots
• 1/3 c. flour
• 1/2 c. water
• 1 1/2 c. sliced celery
• 2 c. Bisquick
• 2/3 c. milk
• 1 Tbsp. parsley flakes

1. Heat chicken, 4 cups of water, onion, bouillon and pepper to boiling in Dutch oven and reduce heat.
2. Simmer, uncovered, 30 minutes.
3. Add carrots and simmer 10 minutes.
4. Mix flour and 1/2 cup water. Stir flour mixture and celery into chicken. Cook, stirring constantly, until thickened.
5. Combine Bisquick, milk and parsley.
6. Drop by spoonfuls onto boiling stew. Cook, uncovered, over low heat 10 minutes.
7. Cover and cook an additional 10 minutes. Serves 4 to 6.

chicken, water, onion, chicken flavor, pepper, carrots, flour, water, celery, bisquick, milk, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481563 (may not work)