Chicken Soup And Dumplings

• 1 large stewing chicken (3 lb. or more)
• 3 tsp. chicken bouillon (or 4 cubes)
• 2 tsp. garlic powder
• 4 tsp. onion powder
• orange spice
• herb seasoning spice
• 1/2 can celery flakes or 1 c. diced celery

1. Cover all with water.
2. Cook until chicken breast and legs are tender.
3. Remove to frying pan with 1/4 pound butter or oleo melted.
4. Fry slowly until chicken is golden brown.
5. After removing chicken to pan, place 1 package frozen stewing vegetables or 6 medium potatoes (peeled), 3 slices onion, 1/2 package frozen cauliflower or 1/2 head fresh cauliflower, 1 package frozen mixed vegetables or peas and carrots.
6. Cook until potatoes have begun to boil.
7. Add dumplings by teaspoon until all in.
8. Cook, uncovered, for 10 minutes, then cover tight for 12 more minutes; serve.

stewing chicken, chicken bouillon, garlic powder, onion powder, orange spice, herb seasoning spice, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=279617 (may not work)