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1. Place chicken in a large pot with celery, carrots, parsley, thyme, poultry seasoning, salt and pepper to taste. Cover with 8 cups of water.
2. Simmer for one hour, until tender. Remove the chicken and cool enough to remove the meat from the bone.
3. Return chicken meat to pot and broth.
4. Make the cream of chicken soup by boiling in a mediumsized saucepan- the 3/4 cups additional chicken broth, 1/2 of the milk, and the seasonings for about 2 minutes.
5. In a bowl, whisk together the remaining milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
6. Add the cream of chicken soup to the chicken meat and broth in the large pot and simmer gently.
7. To make the dumplings mix flour, baking powder and salt. Work in the butter with fingertips. Gradually add the milk.
8. Roll into golf ball sized balls, then flatten to 1/2 inch thickness.
9. Drop carefully into the hot broth and simmer the chicken and dumplings 10 min
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