Boil 1 whole chicken covered with water until tender. Remove from pot; let cool and debone adding broken or cut up pieces of chicken back to the pot and the stock you've created by boiling the chicken.

Cut up (as much as you like) : Onion Celery with leaves Any other veggies you may desire

Add to soup to soup pot along with: 6 peppercorns 1 tsp. dried thyme Salt Fresh parsley 1/2 tsp. rosemary

Let all of this simmer for several hours.

DUMPLINGS:

2 c. flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. minced parsley
4 tbsp. shortening
3/4-1 c. milk

Combine dry ingredients in a bowl. Cut in the shortening until mixture resembles coarse meal. Add 3/4 cup milk and stir with a fork. Add only enough remaining milk to make the dough hold together. Drop spoonfuls of dough on top of bubbling broth. Cover and steam for 20 minutes without lifting cover.