Chicken Dumpling Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Butter - 2 tablespoons, melted
• Milk - 1/2 cup
• Baking powder - 2 teaspoons
• All - purpose flour - 1 cup
• Salt and pepper - To taste
• Bay leaf - 1
• Dried thyme - 1 teaspoon
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Celery stalks - 2, diced
• Carrots - 2, diced
• Chicken broth - 8 cups
• Chicken breasts - 2, boneless and skinless

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. Add the chicken breasts, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
3. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
4. In a mixing bowl, combine the flour, baking powder, milk, melted butter, and chopped parsley. Stir until a sticky dough forms.
5. Drop spoonfuls of the dough into the simmering soup. Cover the pot and cook for 10 minutes, or until the dumplings are cooked through.
6. Remove the bay leaf from the soup and discard.
7. Serve the chicken dumpling soup hot, garnished with additional fresh parsley if desired.