4-5 lb. stewing chicken
2 c. potatoes, diced
1 1/2 c. carrots, diced
1 c. celery, diced
3 c. corn (frozen or fresh)
2 tbsp. parsley
3-4 chicken bouillon cubes
1 tsp. garlic salt
1/2 c. diced fresh onion or 1 tsp. onion powder
Salt and pepper
1/4 tsp. thyme

DUMPLINGS:

2 c. flour
1 egg
1/2 c. milk
Dash of salt

Cook chicken in water with seasonings. Skim water. Remove and dice into 1-2 inch pieces. Set aside.

Bring potatoes, carrots and celery to a boil. Cook for 1 hour on medium heat. Add corn; lower heat.

Mix dumplings. Bring vegetables to boil again. Using 2 spoons drop dumplings into boiling water. Boil 5 minutes over heat to medium. Add chicken. Serves 6-8.