In a large pot, combine the chicken breasts, chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, and parsley.
Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaf and set the shredded chicken aside.
Make the Dumplings:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until the dough comes together.
Simmer the Soup:
Return the shredded chicken to the pot. Season the soup with salt and pepper to taste.
Bring the soup back to a simmer.
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