Chicken Stew With Parsley Dumplings

• 2 1/2 to 3 lb. chicken, cut up
• 4 c. water
• 1 c. chopped onion
• 5 tsp. chicken bouillon (or 5 cubes)
• 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 water, onion, bouillon and pepper to boiling in 4-quart Dutch oven pan; reduce heat.
2. Simmer, uncovered 30 minutes.
3. Add carrots; simmer 10 minutes.
4. Mix flour and 1/2 cup water.
5. Stir mixture and celery into chicken mixture.
6. Cook, stirring constantly, until thickened.
7. Mix baking mix, milk and parsley until soft dough forms.
8. Drop by spoonfuls onto boiling stew.
9. Cook, uncovered over low heat 10 minutes.
10. Cover and cook 10 minutes longer.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416674 (may not work)