2 1/2 pounds chicken thighs
6 cups water
1 1/2 teaspoon salt
Black pepper To taste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (10 ounce) package frozen peas
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine
3/4 cold water
1/4 cup minced fresh parsley
Place chicken and water in a 5-qt. Dutch oven. Cover and cook over
medium heat for 1 to 1-1/2 hours or until chicken is tender.
Remove chicken from broth; allow to cool. Debone chicken and cut into chunks
Return to broth. Add next ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
Cooking by covering and cook for15 mins on med heat
Combine flour, baking powder and salt in a bowl
Cut in butter until mixture
Resembles coarse crumbs.
Stir in water and parsley.
Cover and cook for 5-10 minutes or until the dumplings are tender.