• Wash chicken and place in a large stock pot. Add onions, carrots, celery, salt, pepper and thyme. Add Cover with water and bring to a boil. Reduce heat and simmer for up to an hour or until the chicken is cooked through and falling off the bone.
• Removed the chicken and let sit until cool enough to debone. Continue to cook the broth.
• Mix the flour and water together until it is free of lumps. Add this to the boiling broth to thicken it. You may need to repeat this process according to your preferred thickness.
• Adjust seasonings to your liking. You may need to add some chicken bouillon if broth is weak.
• Add the frozen peas and mix.

Dumplings

• Mix the dry ingredients together.
• Lightly beat the egg and then add in the milk.
• Add the egg and milk mixture to the dry ingredients and mix until just moistened. Do not over mix. A few lumps are okay.
• When the soup is nicely simmering drop in the dumpling dough by tablespoons. Cover immediately and cook for 15 minutes. Do not remove the lid to peak.
• Serve with a sprig of parsley.