1 medium chicken fryer (2.5 to 3.5 lbs)
1 large onion, quartered
2 slices lemon
salt and pepper
3 c. water
1 bay leaf
2 celery stalks, thinly sliced
2 carrots, sliced or chopped
1/4 tsp. dried thyme
2 fresh sage leaves (optional)
3 cloves garlic, minced
1 tablespoon fresh Italian parsley, chopped

Place chicken in heavy pot. Add other ingredients and simmer until tender. Remove chicken, let cool for 10 minutes, then remove from bones and return chicken to stock. Discard bay leaf and lemon.

DUMPLINGS:

2 c. all-purpose flour
1/2 tsp. salt
2 tbsp. vegetable oil
pinch of thyme and/or dry mustard (optional)
1 egg yolk beaten in a small amount of ice water

Mix flour, salt, and oil (seasonings if using). Add enough egg/ice water to make a soft dough. Knead lightly on floured work surface.

Roll to about 1/4-inch thickness; cut into strips. Drop strips, one at a time, into boiling chicken stock. Add chopped parsley.

Cover tightly and simmer for 15 minutes. Serve hot, garnished with a sprig of fresh parsley. For a richer presentation on a cold Winter afternoon, swirl a 1/2 tsp. butter over the top. Season with salt and pepper, to taste.

Yield 4 servings.

Submitted by: CM