Whole chicken or 4 chicken breasts
2 qt. water (approx.)
Wyler's chicken bouillon (as needed)
1 tbsp. parsley (fresh chopped or dried)

DUMPLINGS:

2 c. flour
3 tsp. baking powder
1/2 c. milk
2 eggs, beaten
1 tsp. salt

Boil chicken until well cooked. Cool, skim off excess fat. Pick meat off bones and return to broth (skimmed). Add bouillon if desired for additional flavor. Add parsley, bring to simmer and add mixed dumpling dough, 1 large spoonful at a time to simmering broth. (Dip spoon in broth each time to prevent sticking.) Cover and simmer 10 to 15 minutes. Serve. 4 servings.