Instructions:
In a large 8 quart pot, melt the butter and add in the onions, carrots and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds.
Pour in the chicken broth and add in the shredded chicken. Season with salt, pepper, bay leaves and parsley. Bring to a boil, then turn down the heat and allow to simmer while you make the dumplings.
For Dumplings:
In a large mixing bowl combine the flour, baking powder and salt. Using a cheese grater, grate the cold butter into the flour mixture and stir to coat the butter.
Pour in the milk and stir until a ball forms with the dough. You can knead it a few times in the bowl if needed.
Pull off one inch pieces of the dough and drop into the soup. Cover with a lid and allow to simmer for 15-20 minutes, until the dumplings are floating at the top of the soup.
To thicken the soup, combine the cornstarch and cold water and pour into the soup. Stir continually until thickened.
