5 c. chicken broth
6 carrots, peeled and sliced
2 stalks celery, sliced
1 c. chopped onion
6 half-chicken breasts, skinned
1 bay leaf
1/2 tsp. poultry seasoning
1 tsp. salt
Fresh ground black pepper

SCALLION DUMPLINGS:

1 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. minced scallions, including green tops
3 tbsp. chilled butter or vegetable shortening
2/3 c. milk

In large wide soup pot or deep skillet, combine broth, carrots, celery, onion, chicken, poultry seasons and bay leaf. Bring to simmer, cover and cook 20 minutes while making dumplings.

In bowl, combine flour, baking powder, salt, scallion, and butter. Use your fingertips to work ingredients together until butter is about the size of small peas. Add milk and stir just until a soft dough forms. Drop dough by rounded tablespoons into simmering stew, making about 12 dumplings. Cover and simmer over low heat for about 20 minutes until dumplings are cooked through. Season with salt to taste and generous grinding of black pepper. Serves 4.