Ingredients
1. Rosemary sprigs (2each)
2. cornstarch dissolved in 1/3 cup of cold water (2tbsp)
3. finely chopped carrots (2each)
4. finely chopped celery stalks (2each)
5. garlic cloves (2each)
6. finely chopped onion (1each)
7. water (3quaters)
8. chicken pieces (5each)

For dumplings-
1. bisquick (2c)
2. water (1 1/4c)
3. fresh rose sprigs (3 each).

Method of preparation:-
1. Take a stockpot, add water in it and then put the chicken to the water in pot. Keep it to boil, cover the pot and then keep it to simmer for about 20 minutes until the chicken gets soft. Take out the chicken from the pot and place in a place to cool.

2. Add onion, celery, garlic and carrots to the stockpot and allow it to simmer. Now cut the chicken into pieces and put the pieces in pot and keep it to simmer for about 30 minutes until the vegetables get soft.

3. To make thick sauce, add the cornstarch mixture into the stock. Meanwhile prepare the dumplings. Take a small pan, boil 1 ¼ cup of water in it. Then take off the pan from heat and add 3 sprigs of rosemary in it. Then strain it and mix it with 2 cups of bisquick.

4. Place the chicken stock again over low heat and then drop the dumpling batter into the pot. Push aside the dumplings with a spoon to avoid clumping. Add 2 more sprigs of rosemary in it.

5. Reduce the heat to low, cover the pot and keep it to simmer for about 5 to 10 minutes. Now it is ready to serve.