1. In a large pot, place in the chicken thighs onion, carrots, celery, parsley, salt, pepper and chicken stock cube.
2. Add enough water so the chicken thighs are only just showing out of the water.
3. Cover pot and bring to a gentle boil, reducing heat to a simmer.
4. Simmer about 1 hour.
5. Remove chicken from pot and cool.
6. Set aside the liquid and carrots, and remove any fat on the top of the liquid.
7. Tear the chicken meat off the thighs and set aside.

Sauce

1. In a medium sized saucepan, melt the butter, then add the flour.
2. Stir until well combined- about 1 minute.
3. In another bowl, combine the milk and the chicken stock you previously set aside, before slowly adding into the butter/flour mixture.
4. Boil and cook for one minute.
5. Remove from heat.
6. Stir in 2 1/2 tablespoons of parsley, salt and pepper.

Dumplings

1. Mix together flour, baking powder, butter, salt and pepper.
2. Add cold water bit by bit until the dough sticks together and can be smoothly kneaded.
3. Dust your hands to keep the dough from sticking.
4. Tear the dough into tiny balls and roll.
5. Place your pan with the sauce back over a medium heat, and bring back up to a simmer.
6. Add the chicken meat, carrots, peas and dumplings.
7. Cover with a lid and simmer for 20 minutes until dumplings rise to the top.