Chicken and Dumplings

Cut chicken into bite-sized pieces. Dice carrot, celery, and onion into small pieces.

Bring chicken broth to a gentle boil in a large pot. Add chicken pieces, carrot, celery, onion, and bay leaves.

Reduce heat to a simmer and cook until chicken is cooked through, about 12–15 minutes. Skim any foam from the surface.

Stir in peas and fresh parsley. Season with salt and pepper. Keep broth at a gentle simmer.

In a bowl, whisk together flour, baking powder, and a pinch of salt.

Cut cold butter into small cubes and add to the flour. Using a fork or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs.

Pour in milk and stir gently until a soft, shaggy dough forms. Do not overmix.

Drop rounded spoonfuls of dough directly into the simmering broth, leaving space between each dumpling. Do not stir; let them rest on top.

Simmer uncovered for 12–15 minutes until dumplings are cooked through and no longer doughy in the center.

Ladle into bowls and serve hot. Remove bay leaves before eating.