1 chicken (cut up)
1 carrot
2 sticks celery
1 sm. onion

Cook chicken in Dutch oven until tender, debone. Place meat and rest of the ingredients back in the Dutch oven. Cover and simmer for 30 minutes.

DUMPLING MIX:

1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. cooking oil

Sift flour, baking powder and salt. Combine milk and oil and add to dry mixture. Stir until just moist. Drop from tablespoons directly into boiling chicken stock. Cover and return to boil, reduce heat and simmer 12 to 15 minutes. Serves 4 to 6 people.