Instructions: In a large stock pot, combine the
chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme.

Cover with water. Season the liquid with salt, pepper, and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook for about 2 hours, or until the chicken is tender. Drain the mixture, reserving the cooking liquid and 1 cup of the vegetables. When the chicken has cooled, skin and debone the chicken. Set the chicken meat aside. In a mixing bowl, beat the egg and 1 cup of the milk together. Season the mixture with salt and white pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. Fold in 1 cup of the reserved vegetables. If any fat has risen to top of the broth, skim the fat off and discard. Return the chicken broth and chicken meat to the stock pot. Bring the liquid to a boil. In a small bowl, dissolve the cornstarch in the remaining milk. Whisk the cornstarch mixture into chicken broth. Bring the liquid back to a boil and reduce to a simmer. Drop heaping tablespoons of the dumpling batter into the hot mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently. Serve the chicken and dumplings immediately in soup bowls.

Yield: 8 servings

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