1 whole cut-up chicken
1-2 carrots
1 celery
1 onion
Salt & pepper
Basil & thyme
2-3 bouillon cubes
1 c. sour cream
Recipe follows dumplings

In large pot over chicken with water. Add sliced vegetables, seasonings to taste and bouillon. Simmer until chicken is tender. Remove chicken. Debone and return chicken to broth. Simmer. Add sour cream. Bring to gentle boil. Drop in dumplings. Simmer 20 minutes or until dumplings are tender. If necessary add more bouillon, reduce heat.

DUMPLINGS:

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

Combine and cut in butter. Roll out on floured surface 1/4-1/2 inch thick. Cut in 1 inch long strips. Then crosswise into about 2 inch strips.