1 roasting chicken, or 1 medium package chicken legs
3-4 chicken bouillon cubes
1 large onion, chopped in large peices
pepper to taste
1 parsnip, sliced
1 carrot, sliced
2 tablespoons rosemary
1 1/2 cups flour (+ 2-3 tablespoons)
1 teaspoon salt
1/2 cup milk
1. Boil chicken approx. an hour or until cooked through, with onion, bouillon, and pepper. Remove chicken and chill.
2. Remove onion. Add parsnip, carrot, parsley, and rosemary. Simmer 30 minutes, or until vegetables are soft.
3. Debone chicken and add to broth.
4. Mix ingredients for dumplings. Drop dumplings into soup by teaspoons, and boil until they are all floating at top.
In dumpling mix, I find that I usually need to add the extra tablespoons of flour if the batter is too sticky.