2 whole chicken breasts, and 4 chicken legs (4 lb. in all)
3 sm. onions, quartered
4 med. carrots, pared and cut in 2 inch pieces
2 stalks celery, cut up
1 (10 3/4 oz.) can 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

FLUFFY DUMPLINGS:

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

1. Wash chicken pieces; pat dry. Split breasts in half; cut in half crosswise. Cut drumsticks and thighs apart. Put in 6 quart Dutch oven.

2. Add onion, carrot, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice and 3 c. water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes or until chicken and vegetables are tender.

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

4. In small bowl, blend flour and 1/2 cup water until smooth; pour mixture into boiling broth, stirring constantly. Boil 1 minute, or until broth thickens. Return chicken and vegetables to Dutch oven. Bring to boiling, covered. Meanwhile, make fluffy dumplings. Prepare biscuit mix with milk as label directs.

5. Drop dough by rounded tablespoonsful onto top of boiling chicken and vegetables. Cook, uncovered, 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.