- Servings: 6-8
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- 1 pound chicken breasts, boneless or bone-in
- ½ cup chopped onion
- ¼ cup chopped fresh parsley, plus more for garnish
- 1 bay leaf
- 1 teaspoon kosher salt, plus more as needed
- 2 cups plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons cold unsalted butter, cut into bits
- About ¾ cup whole milk
- Freshly ground black pepper
1. Place the chicken in a Dutch oven and add 2½ quarts water, onion, parsley, bay leaf, and salt. Bring to a low boil, reduce the heat to maintain a simmer, and cook for 25 minutes. Remove the chicken and shred into bite-size pieces, discarding any bone and skin. Strain the broth and measure 2 quarts (add water if necessary to reach 2 quarts).
2. Return the broth to the same Dutch oven (no need to wash) and bring to a low simmer.
3. Meanwhile, in a food processor, pulse 2 cups of the ﬂour, the baking powder, and the butter together until crumbly. With the motor running, slowly add the milk until the dough clumps together—you may not need the entire amount of milk.
4. On a work surface lightly dusted with the remaining 2 tablespoons of ﬂour, scoop the dough from the processor into a rough disc and roll into a rectangle ¼ inch thick. Cut the dough into 2-inch squares.
5. Meanwhile, increase the heat under the pot of broth so the mixture boils, add the chicken, then drop in the squares of dough a few at a time, stirring so they do not stick together. Once all the dumplings are in the pot, cook, occasionally stirring gently, for 20 minutes, or until the dumplings no longer have a raw, ﬂoury look.
6. Taste the broth to see if it needs additional salt and pepper, then serve in soup bowls, garnished with more chopped parsley.