Chicken and Dumplings

1 whole chicken
4 quarts water
2 TB salt
Pepper to taste
1 basil leaf
2 Carrots/cut into bite size
4 Celery stocks/cut in half

Boil chicken whole in the salted/peppered water. Boil until chicken is completely cooked. Remove from heat, and allow chicken to cool enough to handle. Remove all skin and bones from the chicken, and cut into bite size pieces, placing back into the broth. Add basil leaf and any other herbs you desire and vegetables. Simmer until vegetables are cooked, and remove celery. Bring to a boil and begin adding dumplings by Tablespoon. Cook about 10 minutes more, and serve.

Dumplings:
1 1/2 cups of all purpose flour
2 tsp baking powder
1 tsp salt
1 TB parsley
1/8 tsp poultry seasoning
3/4 cup milk
1 egg

Mix together dry ingredients separately from the wet ingredients and then mix together until smooth. Drop by Tablespoons into the stew.