A comforting and hearty dish featuring tender chicken and fluffy herb-infused dumplings in a creamy broth.
Place the chicken breasts in a large pot and cover with water.
Ensure the chicken is fully submerged for even cooking.
Add salt, poultry seasoning, and bouillon cubes to the pot.
Crush the bouillon cubes for quicker dissolving.
Bring the water to a boil, then reduce heat and simmer until the chicken is cooked through.
Simmer gently to keep the chicken tender.
Remove the chicken from the pot and set aside to cool slightly.
Let the chicken cool enough to handle safely.
Add milk, butter, and flour to the broth, whisking to combine.
Whisk continuously to avoid lumps.
Simmer the broth until it thickens slightly.
Stir occasionally to prevent sticking.
In a mixing bowl, combine flour, baking powder, salt, and parsley for the dumplings.
Mix the dry ingredients thoroughly for even distribution.
Stir in milk and melted butter to form a dough.
Avoid overmixing to keep the dumplings light.
Drop spoonfuls of the dough into the simmering broth.
Space the dumplings apart to prevent sticking.
Cook until the dumplings are fluffy and cooked through.
Test a dumpling by cutting it open to check doneness.
Shred the chicken and return it to the pot.
Shred the chicken into bite-sized pieces for easy eating.
Serve the chicken and dumplings hot, garnished with additional parsley if desired.
Serve immediately for the best texture and flavor.
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