Instructions:

Cook the Chicken and Make the Broth

In a large stockpot, place the chicken pieces and cover with water.

Add the onion, garlic, celery, carrots, bay leaves, thyme, salt, and pepper.

Bring the pot to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover partially, and simmer for about 1 to 1½ hours, or until the chicken is tender and falling off the bone.

Remove the chicken from the pot and set aside to cool slightly.

Discard bay leaves.

Strain the broth if you prefer a smoother texture, or leave the vegetables in for a heartier version.

Taste and adjust the seasoning if needed.

Prepare the Rolled Dumplings

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Cut the cold butter (or shortening) into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually stir in the milk until a soft dough forms. Be careful not to overmix — you want the dough to stay tender.

Lightly flour a clean surface and turn out the dough.

Roll the dough to about 1/8 to 1/4-inch thickness (thinner dumplings = more tender).

Cut the dough into strips about 1-inch wide and 2-3 inches long using a knife or pizza cutter.

Assemble the Dish

Bring the strained broth back to a gentle boil.

Drop the rolled dumplings into the boiling broth a few at a time, stirring gently after each addition to prevent sticking.

Once all dumplings are in, reduce heat to low, cover, and simmer gently for about 15–20 minutes, or until the dumplings are cooked through and tender. Stir occasionally.

Add the Chicken

While the dumplings cook, shred the cooled chicken, discarding skin and bones.

Add the shredded chicken back into the pot with the dumplings.

If you want an even richer broth, stir in a splash of heavy cream at this point.

Cook for another 5 minutes to warm everything through.

Serve

Ladle generous portions of chicken, dumplings, and broth into bowls.

Garnish with fresh parsley if desired.