Simmer the chicken in water until meat begins to fall from the bones, about 1 hour. Remove chicken from water to cool. Chill the water. Grease will come to the top. Remove grease and retain chicken stock.

Remove the meat from the chicken and chop, discard bones and skin. Place all the vegetables in a large pot or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain off the water. Add chicken stock, parsley, chopped chicken, pepper, garlic powder, chicken base, and egg color.

Mix a few tablespoons of cornstarch with an equal amount of water. Add, little by little, to the pot until the mixture is thickened to the desired consistency. Note: cornstarch doesn't come to its full thickening power until it comes to a boil.

Dumplins: Preheat the oven to 350 degrees F. Place eggs, chicken base, parsley, and egg coloring in mixing bowl. Whisk with a fork until well mixed. Add water and baking mix. Mix on low speed for 3 minutes using a dough hook or paddle. Put 1 1/2 cups of gravy in a large baking pan, drop dumplings in the gravy using a tablespoon or 2-ounce scoop. Dip scoop in oil often to prevent sticking. Cover with foil and bake for 30 minutes. Dumplings are done when they spring back the touch. Dumplings will not be brown.

Serve Hot!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.