| 1 | Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender. |
| 2 | Remove the chicken to a plate to cool. |
| 3 | Add the onion, garlic, celery, and carrots to the stock and bring to a simmer. |
| 4 | Cut or tear the chicken into 2-inch pieces and return it to the stock. |
| 5 | Simmer for about 30 minutes, or until all the vegetables are very tender. |
| 6 | Stir the cornstarch mixture into the stock if you like a thick sauce. |
| 7 | Dumplings: while the vegetables are cooking, bring to a boil 1-?cups water in a small pan. |
| 8 | Turn off the heat and add three sprigs of rosemary. |
| 9 | Cover and let steep for 30 minutes. |
| 10 | Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey. |
| 11 | Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles. |
| 12 | Gently push each dumpling aside with a spoon to keep dumplings from clumping together. |
| 13 | Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes |
