2 to 2 1/2 lbs. cut up chicken
3 c. water
1 med. onion, chopped
2 stalks celery
2 tsp. salt
1/4 tsp. pepper
6 carrots, cut up
6 sm. onions
4 tbsp. flour
1/2 c. cold water

Place chicken in dutch oven, add 3 cups water, chopped onion, celery and seasonings; bring to a boil covered. Reduce heat and simmer 40 minutes. Add other vegetables, bring to boil again. Reduce heat simmer 20 minutes. After vegetables are tender, remove them and chicken from juice. Combine flour and 1/2 cup cold water, add to juice and thicken as a gravy.

DUMPLINGS:

2 c. Bisquick or Jiffy mix
2/3 c. milk

Mix together, drop by spoon full into gravy. Cook 10 minutes. Covered and 10 minutes uncovered.