Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Peel and dice the carrots into small pieces. Slice the celery. Mince the sweet onion.
Make the Stew
Place chicken thighs in a large stockpot and cover them with water.
Add to this the prepared carrots, celery, and onion, along with the frozen peas. Add the chicken bouillon cubes, and season with dried thyme and oregano. Sprinkle with kosher salt and freshly ground 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 the all-purpose flour, baking powder, salt, and 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 of 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 dried parsley, kosher 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.