1 whole chicken, cut up
1 small onion, chopped
2-3 carrots, sliced
1 stalk celery, sliced
1/2 tsp thyme
salt and pepper to taste
1-1/4 cup flour
1/2 tsp salt
1 egg, beaten
3/4 tsp baking powder
1/2 cup milk

Boil chicken and vegetables in just enough water to cover, until done. Remove chicken and cool; reserve broth. Remove skin from chicken and discard. Cut chicken into bite-sized pieces.

Meanwhile, prepare dumplings by mixing together flour, 1/2 tsp salt, beaten egg, baking powder and milk.

Return chicken to broth; season with thyme, salt and pepper. Bring to a boil.

Spoon dumpling mixture on top of chicken and broth. Simmer 12 minutes, or until dumplings are light and fluffy.