chicken stew:
- 1 whole chicken (about 3 to 4 pounds), cut into pieces or 4 to 5 chicken breasts/thighs
- 8 cups chicken broth or water with bouillon
- 1 medium onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning (optional)
- 1/4 cup fresh parsley, chopped
For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
