For the Chicken Soup: 1 whole chicken (about 3-4 pounds), cut into pieces 2 onions, chopped 4 carrots, chopped 4 celery stalks, chopped 4 cloves garlic, minced 8 cups chicken broth 2 bay leaves Salt and pepper to taste 2 tablespoons olive oil For the Dumplings: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 2 tablespoons butter, melted Instructions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot and brown on all sides, about 5-7 minutes per side.
Remove the chicken from the pot and set aside. In the same pot, add the onions, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Return the chicken pieces to the pot. Add the chicken broth and bay leaves. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 1 to 1 1/2 hours, or until the chicken is cooked through and tender. While the chicken is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined. Do not overmix. Once the chicken is cooked, remove it from the pot and let it cool slightly.
Remove the bay leaves from the broth. Shred the chicken meat using two forks, discarding the bones and skin. Return the shredded chicken to the pot. Bring the broth back to a simmer. Drop spoonfuls of the dumpling batter into the simmering broth, making sure to space them out evenly. Cover the pot and let the dumplings cook for about 15-20 minutes, or until they are cooked through and fluffy.
Avoid lifting the lid too often while the dumplings are cooking. Once the dumplings are cooked, taste the soup and adjust the seasoning with salt and pepper if needed. Serve the chicken and dumplings hot, garnished with chopped fresh parsley if desired.
Enjoy your comforting and delicious Chicken and Dumplings!