Chicken and Dumplings II

1 (4 pound) whole chicken

3 cups water

3 cubes chicken bouillon

1 pinch poultry seasoning

1 pinch dried thyme

1 dash garlic powder

1 pinch dried sage

⅛ teaspoon salt

⅛ teaspoon ground black pepper

1 onion, chopped

1 ½ cups chopped celery

1 cup chopped carrots

2 potatoes, cubed

¼ cup chopped green bell pepper

¼ cup chopped tomatoes

1 (10.75 ounce) can condensed chicken broth

2 tablespoons all-purpose flour

salt and pepper to taste

2 cups buttermilk baking mix

⅛ teaspoon chopped fresh parsley

¼ teaspoon ground black pepper

1 cup milk

In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.

In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.

Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.