Chicken and Dumplings

• 1 whole chicken
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 whole carrot, peeled and chopped
• 1 tsp (5 ml). parsley flakes
• 4 chicken boulion cubes
• 6 cups (1425 ml) water, approximately
• 2 cups (475 ml) bisquick mix
• 2/3 cup (150 ml) milk
• 1/4 tsp (1 ml). dried thyme
• a pinch of nutmeg
• cornstarch mixed with cold water

1. Bring first 6 ingredients to a boil, turn down to simmer until chicken is done.
2. After chicken is done, remove from stew and let cool.
3. Debone chicken.
4. Put deboned chicken back into stew and bring to boil.
5. Mix all 4 ingredients together.
6. Drop by teaspoolful into boiling stew.
7. Cook covered for 10 minutes.
8. Turn heat down to medium and cook uncovered for 10 more minutes.
9. Remove dumplings and, stirring constantly to avoid lumps, add cornstarch mixture just to thicken stew.
10. Spoon chicken mixture over dumplings and enjoy.

chicken, stalks celery, onion, carrot, parsley flakes, chicken boulion, water, bisquick mix, milk, thyme, nutmeg, cornstarch

Taken from online-cookbook.com/goto/cook/rpage/001528 (may not work)