Chicken and Dumplings

Place chicken, water, carrots, celery, onion, garlic, and bay leaves in large pot.

Bring to boil, then simmer 1 hour until chicken is tender.

Remove chicken, let cool, then shred meat. Discard bones and skin.

Strain broth, return to pot. Season with salt and pepper.

For dumplings: mix flour, baking powder, and salt.

Cut in butter until crumbly. Stir in milk until just combined.

Bring broth to a gentle boil. Drop dumpling dough by spoonfuls into broth.

Cover and simmer 15 minutes without lifting lid.

Return shredded chicken to pot, heat through.

Garnish with fresh parsley and serve.