6 carrots
3 stalks celery
1 chicken, boned, cut up & skinned
1 pkg. frozen mixed vegetables (opt.)
1 tbsp. salt
1 tsp. pepper
1 tsp. thyme
1 onion, diced
2 cloves garlic, crushed or diced

DUMPLINGS:

Make up first and let sit while soup is cooking. 1/2 tsp. salt 2 tbsp. Crisco 2/3 c. milk 1 tbsp. baking powder

1. Fill large stock pot 1/2 full of water and bring to boil over moderate heat.

2. Peel carrots, dice and put in pot.

3. Wash celery, dice and put in pot.

4. Peel onion, dice and put in pot.

5. Add salt to the pot. When water returns to boil, reduce heat to low and cover pot, cook vegetables for 30 minutes.

6. Put chicken in pot, add garlic, pepper and thyme, cover and cook 20 minutes.

7. Add frozen vegetable and return to boil with pot uncovered. Increase heat to about 350 degrees to do this. Add dumplings and cook about 15 minutes.

DUMPLINGS:

1. Blend flour, salt and baking powder in medium bowl. Add Crisco and blend well with a pastry blender.

2. Stir in milk all at once with a fork.

3. Put 3/4 cup flour on bread board and work into dough by kneading until dough is firm.

4. Dust bread board and dough with flour and roll out thin, about 1/8" thick. Cut into strips about 3/4" wide by 2" long.