Place chicken in a pot with the water. If using raw chicken thighs, brown them first in the soup pot with a tablespoon of olive oil for two to three minutes on each side, set at medium high heat.
Add seasonings, sliced carrots, celery, mushrooms and any other vegetables. Cover and bring to a boil.
Reduce heat and simmer about 2 hours.
Sift flour, baking powder and Jane's Krazy Salt together.
Cut cold butter into flour with pastry blender, two knives or fingers until the mixture resembles corn meal.
Stir in dill, onions and pepper into the flour mixture.
Add milk and stir only enough to mix well.
Drop by tablespoonfuls into boiling chicken broth.
Cover and cook for 10 minutes.
Remove the cover of the pot and cook for 10 more minutes.
Remove from the heat and serve immediately.