1 (3 lb.) chicken, cut up
1 1/2 qts. water
1 tsp. salt
1/2 tsp. pepper
2 sm. onions, quartered
2 carrots, cut in chunks
4 celery stalks with leaves, cut up
3 tbsp. butter
1/4 c. all purpose flour
1/8 tsp. paprika
1/2 c. half and half
Salt & pepper to taste

DUMPLINGS:

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

1. Wash chicken. Place in pot. Add water, salt, pepper, 1 onion, 1 carrot and 2 celery stalks.

2. Simmer, covered, 50 minutes or until chicken is tender. Remove chicken. Strain and reserve broth.

3. Remove and discard skin and bones. Dice meat. Reserve.

4. In heavy saucepan, heat butter. Stir in flour and paprika. Add 3 cups broth. Cook, stirring until thicken.

5. Add remaining onion, carrot and celery. Cook, stirring for about 20 minutes.

6. Add half and half, salt and pepper to taste. Return chicken to sauce. Heat to simmering.

7. Stir together all of the dumpling ingredients to make stiff dough.

8. Spoon teaspoonfuls of batter on top of simmering chicken mixture.

9. Cook, covered, 15 minutes without lifting lid. Sprinkle with fresh parsley. Makes 6 servings.