Dees Chicken and Dumplings

• 1 (4 lb) chicken
• 8 cups water
• 2 chopped carrots
• 2 stalks chopped celery
• 1 chopped green onion
• 1 cup frozen peas
• 1 chicken bouillon cube
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups flour
• 3 teaspoons baking powder
• 1 tablespoon chives (optional) or 1 tablespoon parsley (optional)
• 34 cup milk
• 12 teaspoon salt
• 3 tablespoons oil

1. Boil chicken with water covering chicken in soup pot with tight lid.
2. Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
3. Chop chicken in bite size pieces.
4. Add back to soup pot with onion, peas, salt and pepper.
5. Add 2 more cups water.
6. Bring back to boiling.
7. In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock.
8. You can add 1 tablespoon parsley or finely chopped chives if you want.
9. Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
10. Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.

chicken, water, carrots, celery, green onion, frozen peas, chicken, salt, pepper, flour, baking powder, chives, milk, salt, oil

Taken from www.food.com/recipe/dees-chicken-and-dumplings-109981 (may not work)