• In large soup pot, sauté chicken and onion over medium heat until chicken is browned, about 6-8 minutes. Add celery and saute. Add 1/4 cup flour, then slowly add chicken broth, carrots and thyme, stirring well. Bring mixture to a boil, then cover and reduce heat, simmering for 20 minutes or until chicken is tender. Stir occasionally.
• While simmering, prepare dumplings by mixing together flour and baking powder. Slowly add buttermilk, stirring well to combine. Can add salt and pepper to taste if desired.
• Once it is finished simmering, drop dough by the tablespoon-full into chicken stew mixture. Cover again and finish cooking over medium-low heat for 15 minutes or until dumplings are fully cooked.
• Cool then freeze in containers.

On serving day

• Defrost and reheat on the stove over low heat.