2 1/2 to 3 lb. broiler-fryer chicken, cut up
4 c. water
1 c. chopped onion
5 tsp. Wyler's Chicken-Flavor Instant Bouillon or 5 Chicken-Flavor Bouillon
Cubes
1/4 tsp. pepper
2 c. sliced carrots
1/2 c. all-purpose flour
1/2 c. water
1 1/2 c. sliced celery
2 c. Bisquick baking mix
2/3 c. milk
1 tbsp. parsley flakes

Heat chicken, 4 cups water, the onion, bouillon and pepper to boiling in 4-quart Dutch over; reduce heat. Simmer, uncovered, 30 minutes.

Add carrots; simmer 10 minutes. Mix flour and 1/2 cup water. Stir flour mixture and celery into chicken mixture. Cook, stirring constantly, until thickened. Mix baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto boiling stew. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer. 4 to 6 servings.