A comforting dish of tender chicken and fluffy herb-infused dumplings simmered in a rich broth.
Place the chicken in a large pot and cover with water. Add salt and pepper.
For a richer broth, use chicken with bones and skin.
Bring to a boil, then reduce heat and simmer until the chicken is tender.
Skim off any foam that rises to the surface for a clearer broth.
Remove the chicken from the pot and let it cool. Debone and shred the meat.
Save the bones for making additional stock later.
Strain the broth and return it to the pot.
Use a fine mesh strainer for a clear broth.
In a mixing bowl, combine flour, baking powder, and parsley.
Sift the flour and baking powder together for a lighter texture.
Beat the egg and milk together, then add to the dry ingredients to form a dough.
Do not overmix the dough to keep the dumplings tender.
Roll out the dough to about 1/4 inch thick and cut into squares.
Use a floured surface to prevent sticking.
Bring the broth to a boil and drop the dumplings in one by one.
Stir gently to prevent the dumplings from sticking together.
Add the shredded chicken back to the pot and simmer for a few minutes.
Taste and adjust seasoning as needed.
Serve hot and enjoy your comforting meal.
Garnish with additional parsley for a fresh touch.
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