Chicken With Dumplings

• 2 whole chicken breasts and 4 chicken legs (4 lb. in all)
• 3 small onions, quartered
• 4 medium carrots, pared and cut up into 2-inch pieces
• 2 stalks celery, cut up
• 1 (10 3/4 oz.) can condensed chicken broth, undiluted
• 2 1/2 tsp. salt
• 2 bay leaves
• 1/8 tsp. pepper
• 1/4 tsp. dried thyme
• 2 Tbsp. lemon juice
• 6 Tbsp. flour

1. Wash chicken and pat dry.
2. Split breasts in half and cut crosswise.
3. Cut drumsticks and thighs apart.
4. Put into 6-quart Dutch oven.
5. Add onions, carrots, celery, chicken broth, salt, bay leaves, pepper, thyme, lemon juice and 3 cups of water.
6. Bring to boil over high heat.
7. Reduce heat and simmer, covered, for 35 minutes or until chicken and vegetables are tender.

chicken breasts, onions, carrots, stalks celery, condensed chicken broth, salt, bay leaves, pepper, thyme, lemon juice, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164921 (may not work)