1 lg. chicken
2 carrots, sliced thin
2 ribs celery with leaves sliced thin
1 lg. onion, chopped
1 1/2 tsp. thyme, crumbled
1/2 tsp. rosemary, crumbled
2 tsp. salt (opt.)
1/2 tsp. ground pepper

Rinse chicken in large pot and cover with water (6 cups). Add all above ingredients. Bring to boil then reduce to simmer. When chicken is done, remove from broth, cool, remove meat from bones, discard skin and bones. Dice meat. Chill broth, discard fat. Combine chicken and broth. Combine 1/4 cup and 2 tablespoons flour and 1/2 cup water. Stir well. Bring chicken to boil. Stir in flour mixture. Reduce heat and simmer, uncovered 35 minutes or until thickened.

DUMPLINGS: Stir 2 cup baking mix, 2/3 cup milk and 1 tablespoon chopped parsley to a soft dough. Drop by heaping soup spoonfuls into boiling stew. Cook, uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes 10 to 12 dumplings.