½ cup organic buttermilk, milk, kefir, or milk substitute (almond or coconut milk or cold water will work)
Put the chicken in a large stock pot. Cover it with water plus about an inch, put a lid on the pot and bring it to a boil, then reduce it to simmering. Let the chicken simmer for at least 2 hours, but if you can keep it going on the stove for most of the day that's even better!
Remove the chicken from the water and allow it to cool while you chop the vegetables. Put the vegetables, herbs, garlic, salt and pepper into the chicken stock and bring it to a boil, leaving the lid off to reduce the stock a bit. Continue to boil the stock while you remove the chicken from the bones and chop it.
Return the chicken to the pot and bring the heat down to a simmer again. Let the chicken mixture simmer while you make the dumplings. If it needs a little more flavor, you can add some organic chicken base.
To make the dumplings, mix together the flour, herbs, baking powder and salt together in a bowl. Add the butter or coconut oil to the flour and cut it in with a fork or pastry cutter, until the mixture resembles crumbs. Slowly add the buttermilk or milk substitute to the flour mixture, pouring in a bit at a time and stirring until you have a dough just thick enough to roll without crumbling. You may need more or less liquid, depending on the makeup of your flour...play it by ear.
Pack the dough together with your hands and turn it out onto a floured surface. Roll the dough to the desired thickness (about ¼ inch thick works well) and cut it into strips or shapes. Or, skip the rolling process and roll the dough into small balls and drop it directly into the chicken.
Add all the dumplings to the chicken stew and bring it up to a boil. Add any leftover flour from making the dumplings to the pot as well, and then cover it with a lid and let it boil for 10 minutes.