Traditional Chicken and Dumplings

To make stock: In a large stockpot, place water, chicken, onions, garlic, carrots, celery, thyme, bay leaves, and peppercorns. Bring to a boil over high heat. Reduce heat to low, and simmer for 1 1/2 to 2 hours. Using a ladle, skim top of stock occasionally, removing foam or fat. Carefully remove chicken from stock. Let cool enough to handle. Pull chicken from bones; reserve for soup. Strain solids from stock. Discard.

To make soup: In a large Dutch oven, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring occasionally, until onion is tender, about 6 minutes. Stir all-purpose flour into vegetables; cook for 1 minute. Stir in stock slowly; add thyme. Bring liquid to a boil.

In a medium bowl, stir together self-rising flour, 1/2 teaspoon kosher salt, and poultry seasoning. Using a fork, cut butter into flour mixture. Stir in milk until a dough forms. Turn dough onto a lightly floured surface. Knead 3 to 4 times, or until dough comes together. Roll to a 1/8-inch thickness. Cut into 2-inch squares.

With stock boiling, drop a few dumplings in at a time, stirring to ensure dumplings do not stick to bottom of pot. Gently boil for 15 minutes. Add cooked chicken; reduce heat to low.

Continue simmering for 30 minutes, stirring occasionally. Season with remaining 1 tablespoon salt and pepper. Stir in chopped parsley just before serving. Garnish with parsley leaves, if desired. Serve warm.