INSTRUCTIONS

wash the chicken out, remove any giblets or neck parts

leaving the skins on but trim off any roots that are dirty, then cut the onions in quarters, set aside

roughly chop the carrots, no need to peel just wash them well

add the carrots, onion, chicken, and any of the giblets to a large 6-quart pot or dutch oven

cover completely with cold fresh water

add the herbs, and salt

bring to a boil and reduce to medium heat OR just to a simmer, cover, and cook for 2-3 hours until the chicken is soft, falls apart easily and is completely cooked

turn off the heat and gently lift the hot chicken out of the broth it's made

let the chicken cool until you can pick it apart

meanwhile, strain the broth to remove the veggie pieces and any small bones, return the broth to the pan, and turn the pot to low

if the broth is too low and the flavor is too strong add some water to dilute it, this happens when the soup cooks down

taste the broth, if it needs salt and pepper add it now, add more seasonings too if you like

chop or shred the chicken as desired and add the shredded chicken back to the pot with the broth

check for salt and pepper, add it as needed

bring the soup to a simmer and reduce the heat to keep it there

combine flour with the baking powder together

mix the liquids separately

pour the liquid in the dry ingredients and stir to combine, don't over mix, just stir it with a fork until the dough comes together in a ball

use a fork to drop 12 dumplings into the just barely simmering stew

cover tightly and do not open the pot, let them cook 10-11 minutes and then check them

take one and gently use a fork to open it, it should be well steamed and cooked through

if it feels or looks doughy it's not done and you should cover and cook for another two minutes or so, and then check again