-
1
Cover the chicken with the water in a large pot.
-
2
Bring to a boil, cover, and simmer for 1 1/2 to 2 hours, until the chicken is completely coooked.
-
3
Strain and save the broth and let the chicken cool.
-
4
Remove the chicken meat from teh bones.
-
5
Discard teh skin and bones, and cut the meat into bite-size pieces.
-
6
Set aside.
-
7
Skim the chicken fat off the surface of the broth and discard.
-
8
To make the dumplings, mix the flour, baking powder, and salt in a large bowl.
-
9
Cut in the butter with a fork until well blended.
-
10
Mix the egg and milk together in a small bowl.
-
11
Add to the flour mixture and knead for a few seconds, until just mixed.
-
12
If the dough is sticky, add more flour.
-
13
Heat the broth to a simmer in the large pot.
-
14
Add the carrots, celery, onion, thyme, salt and pepper and cook for 5 minutes.
-
15
With a large spoon pull the dumpling dough apart into rough-shaped balls the size of a walnut (do not press to form).
-
16
Carefully drop the dumplings into the broth.
-
17
Cover and reduce the heat so the broth is barely simmering.
-
18
Cook for 7 to 8 minutes, or until the dumplings are cooked through.
-
19
Place the cooked chicken in a large bowl and ladle the hot broth, veggies, and dumplings over teh top.
-
20
Serve immediately.
