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1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter, cold
3/4 cup milk
Instructions:
In a large 8 quart pot, melt the butter and add in the onions, carrots and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds.
Pour in the chicken broth and add in the shredded chicken. Season with salt, pepper, bay leaves and parsley. Bring to a boil, then turn down the heat and allow to simmer while you make the dumplings.
For Dumplings: