A comforting and hearty dish perfect for family gatherings or a cozy dinner.
Place the chicken in a large pot and cover with water. Add the bay leaves, salt, pepper, poultry seasoning, and the onion and celery cut into large chunks.
Ensure the chicken is fully submerged in water for even cooking.
Bring the pot to a boil, then reduce to a simmer and cook for 1 hour. Skim off any foam that forms on the surface.
Simmering gently prevents the broth from becoming cloudy.
Remove the chicken from the pot and let it cool. Strain the broth to remove solids and return the liquid to the pot.
Straining the broth ensures a smooth and clean base for the dish.
In a mixing bowl, combine the flour, baking powder, salt, and parsley. Gradually add the milk, mixing until a dough forms.
Do not overmix the dough to keep the dumplings tender.
Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into 1-inch squares.
Use a sharp knife or pizza cutter for clean edges.
Bring the broth to a simmer and add the dumplings, stirring gently to prevent sticking.
Add the dumplings gradually to maintain the broth's temperature.
Shred the chicken into bite-sized pieces and return to the pot. Add butter and adjust seasoning to taste.
Taste the broth and adjust the seasoning before serving.
Serve the chicken and dumplings hot, garnished with additional parsley if desired.
Serve with a side of crusty bread for a complete meal.
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