2 lb. chicken pieces
1 tsp. instant chicken bouillon granules
1/2 tsp. sage, crushed
3 c. water (slightly more if necessary)
1 c. coarsely shredded carrots
1/2 c. sliced celery
3 tbsp. flour
2 tbsp. snipped parsley

Skin chicken, if desired. Rinse well. In a 4 1/2 quart Dutch oven combine chicken, onion, chicken bouillon, sage, pepper and the 2 1/2 cups of water. Bring to a boil; reduce heat, cover and simmer for 25 minutes. Add carrots and celery. Simmer, covered, for 10 minutes.

Drop dumplings in 6 small mounds directly onto chicken. Cover and simmer for 12 minutes or until a toothpick inserted into dumplings comes out clean.

DUMPLINGS:

In a medium mixing bowl: Stir together 2/3 cup flour, 1 teaspoon baking powder and 1/8 teaspoon salt. In a small bowl combine 1/4 cup milk and 2 tablespoons oil. Add to flour mixture. Stir with a fork just until combined.