Instructions: 1. In a large pot, combine chicken, water, salt and onion. Bring to a boil, reduce heat and simmer until chicken is no longer pink in center.

2. Remove chicken and reserve broth for cooking the dumplings. When chicken is cool enough to handle, remove and discard skin and bones. Cut meat into bite-size pieces; set aside.

3. Mix dumpling ingredients to form a very thick batter. To reserved broth, add instant bouillon, parsley, margarine, celery seed, pepper and milk. Bring broth to a boil, reduce heat, and drop batter by teaspoonfuls into broth. Simmer, stirring occasionally, until dumplings are done and float to the surface, about 10 minutes. Broth should be just thick enough to coat a spoon. If broth is not thick enough, mix a teaspoon or so of flour with a tablespoon or so of cold water, then stir into broth, cooking till broth loses the raw flour taste. If broth is too thick, add a little more milk.

4. Add deboned chicken pieces and simmer just until heated through, 5 to 10 minutes.

NOTES : Carithers adapted this from a cookbook from his Army days.

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