Chicken Soup and Dumplings

8 C. water

2 lbs. chicken wings

2 medium onions, chopped

1 t. salt

3/4 t. pepper

1 bay leaf

3 carrots, sliced

2 stalks celery, chopped

1/2 t. garlic salt

Dumplings:

1 C. all-purpose flour

1 1/2 t. baking powder

1/4 t. salt

2 T. cold butter

1/2 C. milk

3 T. chopped fresh parsley

Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1 1/2 hours). Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth. Return chicken and broth to saucepan.

Add remaining onions, pepper and all remaining soup ingredients. Increase heat to high. Cook until mixture comes to a boil (10 to 15 minutes). Reduce heat to low.

Cook until heated through (5 to 10 minutes). Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture is crumbly.

Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes.