Chicken and Dumplings

1 3 to 4 pound whole chicken

2 stalks of celery

2 carrots

1 onion

6 cups of water

1 or 2 chicken bouillon cubes

4 sprigs of fresh thyme

salt and pepper to taste

3 stalks of celery, chopped

2 carrots, chopped

1 bag of frozen mixed vegetables

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2 Tbsp butter, melted

3/4 cup milk

1/4 cup minced parsley and chives

Place chicken in large dutch oven and add the two stalks of celery, carrots and onion, roughly chopped. Add the six cups of water, thyme sprigs, and bouillon cubes. Bring water to a boil and reduce heat to simmer. Cover and cook for one hour. Remove chicken to cool slightly and strain broth.

Return broth to dutch oven and add the 3 stalks of chopped celery and 2 chopped carrots. Simmer for 10 minutes while removing the chicken from the bones. Add the shredded chicken and frozen vegetables to the broth.

For the dumplings, sift together the flour, baking powder, and salt in a medium bowl. Add the chopped fresh parley and chives. Add melted butter and milk. Gently mix with spoon until mixture comes together. Drop by heaping teaspoonfuls into pot. Cover and simmer until dumplings are cooked through, about 15 minutes. Do not lift lid while cooking