3 lb. chicken
Salt & pepper
1 tbsp. oil
2 carrots, sliced thin
1 med. onion, chopped
1 rib celery, sliced thin
1 can mushroom soup
1/2 soup can water
1/2 tsp. thyme

DUMPLINGS:

1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
3 tbsp. shortening
3/4 c. milk

Brown chicken in oil. Remove and set aside. Saute carrots, onion and celery in pan drippings until tender. Stir in soup, water and thyme. Add chicken, baste with sauce. Cover and simmer 30 minutes. Stir up dumplings. Drop by spoonfuls on chicken. Simmer, uncovered 10 minutes. Cover and simmer 10 minutes. Sprinkle with parsley if desired. 4 servings.