Instructions: Bring water to boil in a large pot. Add the chicken, 1 tsp salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered for 2 hours. The liquid will reduce by about one third.

When the chicken has cooked, remove it from the pot; set it aside. Strain the stock to remove all the veggies and floating scum. You only want the stock and the chicken, so toss everything else out.

Pour 2 qts. of the stock back into the pot. Add the pkg. of low-sodium chicken bouillon. You may want to use a smaller pot than you used before. Add coarsely ground pepper, the remaining 1/2 tsp salt, and the lemon juice, then reheat the stock over med. heat while preparing the dumplings.

For dumplings, combine the flour, baking powder, 1 1/4 t. salt, and milk in a med. bowl. Stir well until smooth, then let the dough rest for 5 - 10 min. Roll the dough out onto a floured surface to about a 1/2" thickness. Cut the dough into
1/2" squares; drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 - 30 min until thick. Stir
often.

While the stock is thickening the chicken will have become cool enough to handle. Tear all the meat from the bones and remove and discard the skin. Cut into bite sized pieces and drop into the pot.

Continue to simmer the chicken and dumplings for another 5 - 10 min., but dont stir too often so that the chicken pieces stay a nice size and dont fall apart. When gravy has reached the desired consistency, ladle four portions onto plates or bowls and serve hot. Serve with your choice of veggie and bread, if desired.

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