Preparation / Directions:
In a Dutch Oven, combine broth, chicken, celery, carrots, onions, thyme and pepper to taste. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. In small bowl, combine water and cornstarch; blend until smooth. Stir into broth mixture. Cook over medium heat until mixture boils and slightly thickens, stirring frequently.
Meanwhile, combine the flour, baking power, salt and fresh parsley (you could use fresh dill finely chopped in place of parsley), cut in margarine with pastry blender or with your fingers until mixture looks like coarse meal. Stir in just enough ice water to make a light workable dough, shape into about 8 balls. When the mixture comes to a boil drop the balls into the boiling broth. Reduce heat to simmer; cover Dutch Oven tightly and cook for 14-16 minutes or until the dumplings are cooked.