3-4 lbs. whole chicken breast and legs
3 sm. onions, quartered
4 med. carrots, pared and cut in 2 inch pieces
2 stalks celery, cut up
1 can condensed chicken broth, undiluted
2 1/2 tsp. salt
2 bay leaves
1/8 tsp. pepper
1/4 tsp. dried thyme
2 tbsp. lemon juice
6 tbsp. flour

FLUFFY DUMPLINGS:

1 c. buttermilk biscuit mix
1/3 c. milk

Put chicken parts in 6 quart Dutch oven. Add onion, carrot, celery, undiluted chicken broth, salt, thyme, bay leaves, pepper, lemon juice and 3 cups water. Bring to a boil, reduce heat; simmer, covered, 35 minutes or until chicken and vegetables are tender. Remove chicken and vegetables to platter. You should have about 5 cups of broth.

In a small bowl, blend flour with 1/2 cup water until smooth. Bring broth to a boil and add flour mixture, stirring constantly. Boil 1 minute or until broth thickens. Return chicken and vegetables to broth. Bring to boiling.

Prepare dumpling as biscuit mix label directs. Drop dough by rounded tablespoons onto top of boiling chicken. Cook uncovered 10 minutes. Cover, cook over medium heat 10 minutes longer or until dumplings are puffed and toothpick inserted in dumpling comes up clean. Remove from heat. Serve on large platter with gravy on the side.