2 whole chicken breasts
4 chicken legs (total 4 lb. in all of chicken)
3 sm. onions, quartered
4 med. carrots, pared and cut into 2-inch pieces
2 stalks celery, cut up
1 can (10 3/4 oz.) condensed chicken broth, undiluted
2 1/2 tsp. salt
2 bay leaves
1/8 tsp. pepper
1/4 tsp. dried thyme
2 tbsp. lemon juice
6 tbsp. flour

DUMPLINGS:

1 c. buttermilk biscuit mix
1/3 c. milk

Wash chicken pieces, pat dry. Split breasts in half and cut in half crosswise. Cut drumsticks and thighs apart. Put all in 6-quart Dutch Oven. Add onions, carrots, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice and 3 cups water. Bring to boil over high heat, reduce heat and simmer covered for 35 minutes or until chicken and vegetables are tender.

With slotted spoon, remove chicken and vegetables from broth to platter. Strain broth into large bowl, measure broth (you should have 5 cups) and return to pan. Bring to boil.

In small bowl, blend flour and 1/2 cups water until smooth, pour mixture into boiling broth, stirring constantly. Boil for one minute or until broth thickens. Return chicken and vegetables to Dutch Oven. Bring to boil, covered. Meanwhile, make fluffy dumplings (prepare biscuit mix with milk as label directs).

Drip dough by rounded tablespoons onto top of boiling chicken and vegetables. Cook uncovered for 10 minutes. Cover tightly. Cook over medium heat (mixture should be bubbling) 10 minutes longer or until dumplings are puffed and wooden pick inserted in dumpling comes out clean.

Remove from heat. Arrange on large platter; garnish with parsley. Serves 6.