Ingredients

• 2 1/2 pounds chicken thighs or legs
• 5 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3/4 pound new potatoes, quartered
• 3 carrots, cut into 2-inch pieces
• 2 celery ribs, sliced
• 1 medium onion, cut into eighths
• 1 (10 ounce) package frozen peas
• DUMPLINGS:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter or margarine
• 3/4 cup milk
• 1/4 cup minced fresh parsley