Ingredients

• 1 Whole Chicken
• 1 Large onion, cubed
• 3 large celery stalks (diced)
• 2 large carrot, diced
• 3 large potatoes diced
• 1 cups of frozen peas
• 1/2 tsp poultry seasoning
• 3 cups of cold water
• salt and freshly ground black pepper to taste
• 2-3 tbsp of flour and equal amounts of chicken broth as thickening mixture

For dumplings:

• 1/2 cup crème fraiche or yogurt
• 1/2 cup milk
• 2 eggs
• 2 tsp fresh chopped thyme leaves or 1/2 tsp of dry thyme
• 2 cups self-rising flour (or 2 cups of regular flour plus 3 teaspoons of baking powder and 1 teaspoon of fine table salt)

Directions

1. Place whole chicken and 1/2 tsp poultry seasoning to a Dutch oven along with onions, carrots and celery and 3 cups of water
2. Bring to a boil and then reduce heat to simmer for 1 hour
3. Once chicken is cooked remove and cool. Then separate meat from carcass
4. Add meat and potatoes to broth mixture
5. Combine the 2-3 tbsp of flour with equal amounts of chicken broth and add to the liquid
6. Season stock with salt and paper to taste.
7. Add frozen peas
8. Reduce heat to a simmer and cook for 15-20 minutes with dumplings

To Make dumplings

1. Add 1/2 cups of crème fraiche or yogurt (I use plain Greek yogurt)
2. Whisk 1/2 cups of milk with 2 eggs along with 2 tsp of thyme leaves or 1/2 tsp of dry thyme.
3. Add 2 cups of self-rising flour (or 2 cups of regular flour plus 3 teaspoons of baking powder and 1 teaspoon of fine table salt). Do not overmix.
4. drop 1 tablespoon at a time of the mixture into the chicken broth mixture and cook for 15 minutes or until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean.

Enjoy