3 1/2 - 4 lb. chicken
1 c. chopped celery
1 lg. onion, chopped
1 carrot, sliced thin
2 tbsp. salt
1/2 tsp. pepper
2 tbsp. parsley
4 lg. potatoes, quartered
4-6 c. water

DUMPLINGS:

2 c. flour
4 tbsp. Crisco
3/4-1 c. chicken broth

Combine all ingredients except potatoes (and dumplings). Bring to boil. Simmer, covered 1 to 1 1/2 hours. Remove chicken and 1 cup broth (for dumplings). Add potatoes. Prepare dumplings and drop into rapid boiling chicken broth. Cover and cook 20 minutes.

DUMPLINGS: Put in shortening. Stir in broth. Knead 2 minutes and roll out on floured surface to 1/8" thickness. Cut into 4"x4" squares.