In a large pot, add chicken and cover with 8 cups of water. Bring to a boil, then reduce to a simmer. Skim off any foam from the surface.

Add chopped onion, salt, pepper, and summer savory. Cover and simmer for 1 hour, until the chicken is fully cooked and tender.

Remove the chicken from the pot. Let it cool slightly, then shred the meat (discarding bones and skin). Return the meat to the broth.

Add the potatoes and carrots to the pot. Simmer for 20–30 minutes, or until vegetables are fork-tender.

If using dumplings, mix flour, baking powder, salt, and milk until a soft dough forms. Drop spoonfuls of the dough directly onto the surface of the simmering stew. Cover tightly and steam for 15 minutes—don’t lift the lid during this time.

Ladle into bowls and enjoy hot. Serve with crusty bread, homemade biscuits, or a sprinkle of extra summer savory on top.