Instructions
Step 1: Prepare the Broth
Add the chicken to a large pot and cover with 8 cups of water. Stir in the carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45–60 minutes, until the chicken is fully tender.
Step 2: Shred the Chicken and Strain
Remove the chicken from the pot and let it cool slightly. Strain the broth into a large bowl, discarding the vegetables and herbs. Shred the chicken into bite-sized pieces, yielding about 4 cups.
Step 3: Return to the Pot
Melt 1 tablespoon of butter in the pot over medium heat. Add 6–7 cups of the strained broth along with the shredded chicken. Bring to a gentle simmer.
Step 4: Make the Dumpling Dough
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter just until combined. The dough should be thick with a few lumps.
Step 5: Drop and Steam the Dumplings
Using a tablespoon, drop spoonfuls of dough into the simmering broth. Cover the pot tightly and let the dumplings steam for 15–18 minutes. Do not lift the lid—steam is essential for light, fluffy dumplings.
Step 6: Serve
Remove the lid and gently stir, allowing the dumplings to slightly thicken the broth. Garnish with fresh parsley and serve hot in deep bowls.
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