Chicken and Dumplings

Chicken and Dumplings

Cut up a whole fryer into sections. Place the chicken in a pot, cover it with water, add 1 chopped onion, salt and pepper to taste. Boil for about 30 minutes; test thigh with a fork for tenderness.
Take chicken out of water. Remove the meat from the bones. Return the meat to the pot of broth. Add 1/4 – 1/2 tsp. Turmeric, and chicken bouillon.
When it begins to boil again, add 2 packages of frozen noodles (or make your own: see the Egg Noodles recipe below). Cook according to directions on the noodle package.
Add 1 can drained peas and 1 can drained mushrooms. Add a thickening of milk and flour (about 1 cup milk and 2 Tbs. Flour), by pouring slowly into the pot while stirring constantly until well blended. Cook to desired thickness.