1 sm. stewing chicken or hen
2 onions, diced
1 parsley root (cream in color, carrot-like)
6 carrots
3 stalks celery
2 bunches fresh parsley, diced

Cut up chicken (hen) into parts and rinse well. Cover chicken with water; go 1 inch over top of chicken. Bring to a boil. Once at a rapid boil, spoon off cream-colored residue and add the diced onion. Cook for 2 hours. Put in the parsley root (cut it as you would carrots) and the carrots, celery and diced parsley. Add 2 tablespoon salt. Cook 1 hour.

TIP: You must use a stewing chicken or hen as fat content in regular chicken is not sufficient enough.

DUMPLINGS:

1/2 c. water
1/2 c. milk
2 eggs
Salt & flour

Mix milk and water; add to eggs and add a little salt. Add flour until mixture does not fall off your spoon. It will be a thick, gooey mixture! 1/2 teaspoon makes 1 dumpling. Put in a pot of boiling water. Only fill pot approximately 1/2 full since these dumplings take up a lot of room. Cook dumplings for 45 minutes. Lid on pot should be tipped. Add dumplings to chicken soup and enjoy!