• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Peel and dice 1 cup carrots into small pieces. Slice 1 cup celery. Mince 1 medium sweet onion. 

Make the Stew

• Place 6 pieces chicken thighs in a large stockpot and cover them with 8 cups water.
• Add to this the prepared carrots, celery, and onion, along with 1 cup frozen peas. Add 4 cubes chicken bouillon, and season with 2 teaspoons crushed thyme and 2 teaspoons dried oregano. Sprinkle with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper as desired. Bring to a boil, then cover and simmer on low heat for 60-90 minutes until the chicken is fork tender and easily falls off the bone.

Prepare the Dumplings

• While the chicken is cooking, prepare the dumplings.

  In a large bowl, sift together 2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons salt, and 5 teaspoons dried parsley.
• Add 1 1/2 cups whole milk, stirring gently to combine. Set aside.

Finish the Stew

• When the chicken is fork tender, remove the chicken from the pot and allow to cool on a plate. Remove the skin and bone from the chicken. Shred and place the chicken back in the pot.
• In a small bowl prepare a thickening slurry by mixing together the remaining 1/2 cup whole milk and 6 tablespoons all-purpose flour.
• Bring the broth to a gentle boil, and gradually add the slurry to the broth. Whisk to combine.
• Drop large spoons of dough (7-8 of them) into the simmering stew. Gently stir to cover and then season the tops with 5 teaspoons dried parsley, salt and freshly ground black pepper.
• Cover the pot and continue to simmer for 15-18 minutes, until the dumplings are cooked through.

  (To test doneness on your dumplings, simply stick a toothpick into the center of one and if it comes out clean, it is done. You might do this on two or three of them, just to be sure.)
• Remove the pot from heat, and allow the stew to set uncovered for 10-12 minutes before serving. Serves 6-8.