1. Place chicken and broth in a heavy pot and bring to a gentle boil, then reduce to simmer for 15–20 minutes.

2. Remove chicken, shred with forks, and set aside.

3. Add carrots, celery, onion, garlic and bay leaf to the broth and simmer for 8–10 minutes until vegetables soften.

4. Season broth with salt and pepper, return shredded chicken to the pot, and simmer 5 minutes.

5. In a bowl combine flour, baking powder and salt, cut in butter until mixture resembles crumbs.

6. Stir in milk just until dough forms; do not overmix.

7. Bring soup to a gentle boil, then reduce to a steady simmer.

8. Drop spoonfuls of dumpling dough into simmering soup, spacing evenly.

9. Cover pot and cook dumplings undisturbed for 10–12 minutes.

10. Uncover and stir gently to distribute dumplings without breaking them.

11. Stir in fresh parsley and thyme, adjust seasoning to taste.

12. Ladle soup into bowls, ensuring each serving has chicken, vegetables and dumplings.