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1
In a large stock pot, combine the chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme.
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2
Cover with water.
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3
Season the liquid with salt, pepper, and cayenne.
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4
Bring the liquid to a boil and reduce to a simmer.
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5
Cook for about 2 hours, or until the chicken is tender.
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6
Drain the mixture, reserving the cooking liquid and 1 cup of the vegetables.
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7
When the chicken has cooled, skin and debone the chicken.
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8
Set the chicken meat aside.
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9
In a mixing bowl, beat the egg and 1 cup of the milk together.
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10
Season the mixture with salt and white pepper.
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11
Stir in the baking powder and parsley.
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12
Stir in the flour, mixing to make a thick paste.
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13
Fold in 1 cup of the reserved vegetables.
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14
If any fat has risen to top of the broth, skim the fat off and discard.
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15
Return the chicken broth and chicken meat to the stock pot.
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16
Bring the liquid to a boil.
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17
In a small bowl, dissolve the cornstarch in the remaining milk.
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18
Whisk the cornstarch mixture into chicken broth.
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19
Bring the liquid back to a boil and reduce to a simmer.
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20
Drop heaping tablespoons of the dumpling batter into the hot mixture, distributing the dumplings evenly, until all the batter is used.
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21
When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently.
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22
Serve the chicken and dumplings immediately in soup bowls
