1 cube chicken bouillon
1 3- to 4-pound whole chicken 
2 cans store-brand biscuits (They rise less.)
2 tablespoons salted butter 
Salt
Pepper
Dried thyme

Add bouillon cube to large pot of water. Add chicken and boil covered for 2 hours, or until tender. Remove chicken and reserve broth. Once cool, debone chicken and set aside. (I only use white meat in dumplings.) Roll out biscuits thin. Cut into 1-inch strips. Drop biscuit strips in boiling broth water a few at a time. Cook until translucent, only a few minutes. When dumplings are done, return chicken to pot. Add butter, salt, pepper and thyme to taste. Simmer until chicken is heated through.