Sunday Supper Chicken and Dumplings

Ingredients

• 1 small, cut-up fryer, or 6 pieces chicken, not just breasts
• 4 ribs chopped celery, divided
• 8 carrots, peeled, chopped, divided
• 1 medium onion, chopped
• 3 scallions, chopped
• 1/4 tsp. dry thyme leaves
• 1 bay leaf
• Note: I coarsely chop half of the carrots and celery for the first cooking of the broth with the chicken pieces, but dice the other half for the second cooking of the broth with chopped chicken. This concentrates the flavor of the broth, and keeps the veggies from getting mushy.
• 2 tbs. fresh parsley
• 1 tsp. each salt and pepper
• Dumplings:
• 1 cup AP flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/8 tsp. pepper
• optional: 1 tsp. fresh, chopped rosemary, other herbs of choice, such as chives, basil, Italian seasoning, etc.
• 1/2 tsp. garlic powder
• 1/2 tsp. dry parsley
• 2 tbs. melted butter
• pinch thyme and oregano
• 1/4 cup buttermilk
• 1 beaten egg