2 1/2 to 3 lbs. boiled, cut up
4 c. water
1 c. onion, chopped
5 chicken flavored bouillon cubes
1/4 tsp. pepper
2 c. sliced carrots
1/3 c. plain flour
1/2 c. water
1 1/2 c. celery, sliced
2 c. Bisquick
2/3 c. milk
1 tbsp. parsley flakes

Heat chicken, 4 cups water, onion, bouillon and pepper to boiling in 4 quart Dutch oven, reduce heat. Simmer uncovered for 30 minutes. Add carrots, simmer 10 minutes. Mix flour and 1/2 cup water. Stir flour mixture and celery into chicken mixture. Cook, stirring constantly until thickened. Mix Bisquick, milk and parsley until soft dough forms. Drop by spoonfuls into boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 6 servings.