Instructions: In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in food proces- sor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil. Combine ingredients for dump- lings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.