Chicken Stew:

2 to 3 lb. chicken (whole)
water (enough to cover plus 2-inches)
3 chicken flavored bouillon cubes
1 tsp. salt
1/2 tsp. pepper
3 stalks celery, chopped
3 carrots, sliced
1 medium onion, chopped
2 tbsp. cornstarch

Place chicken in large pot and cover with water. Add bouillon, salt and pepper and boil for approximately 20 minutes. Add celery, carrots and onion and return to a boil for another 20 to 25 minutes. Turn off heat and remove chicken and let cool. When chicken and stock are cool, skim some of the fat off the top of the broth and discard. Pick the chicken meat off the bones into bite size pieces. Mix cornstarch and 3 tablespoons of water and add to chicken stock. Bring to a boil and add chicken. Return to a boil again and add Dumplings.

Dumplings:

2 c. original Bisquick
2/3 c. milk

Stir ingredients until soft dough forms. Drop by spoonfuls into boiling stew; reduce heat. Cook, uncovered, 10 minutes. Cover and cook an additional 10 minutes.

Makes 10 dumplings.