1 fryer chicken, cut up
2 c. chicken broth or water
1 med. onion, chopped
1 stalk celery, chopped
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 tbsp. flour

Brown chicken in a small amount of oil in a large pot. Drain oil and add all ingredients except flour. Cover and simmer 40-45 minutes. Thicken broth with flour and 1 tablespoon cold water paste. Drop dumplings by 2 tablespoons onto chicken pieces. Cover and simmer 10 minutes. Test with toothpick.

DUMPLINGS:

Combine 2 cups sifted flour, 1 teaspoon baking powder and 1 teaspoon salt. Cut in 2 tablespoons butter. Add 2 tablespoons chopped parsley and 2 tablespoons green onion tops chopped fine. With fork, beat 2 eggs with 1/4 cup milk. Stir into first mixture to blend, adding more milk if necessary.