1 broiler-fryer
5 c. water
2 tbsp. chopped fresh parsley
4 chicken flavor bouillon cubes
3 c. water
1 1/2 c. sliced carrots
1/2 c. barley
4 stalks celery, chopped
1 med. onion, chopped
1 tsp. dried basil
1 clove garlic, minced
2 c. biscuit mix
2 tbsp. chopped fresh parsley
2/3 c. milk

Combine first 4 ingredients in Dutch oven. Cover and simmer 1 hour. Skin and bone chicken and dice into bite size; return to broth. Add next 7 ingredients and bring to a boil. Cover and simmer 25 minutes.

Combine biscuit mix, milk and parsley and stir until moistened. Drop dumplings by tablespoonfuls on top of vegetables and chicken. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes.