Garnish: fresh tender baby herb leaves, such as basil or thyme
1. Prepare the Chicken Mixture: Combine the chicken pieces, carrots, onion, celery, parsley, pepper, salt, thyme sprigs, and bay leaves in a large Dutch oven. Pour the broth over the chicken mixture, making sure the mixture is covered completely. Bring to a boil over high. Cover, reduce the heat to low, and simmer until the chicken is done, about 1 hour and 15 minutes. Remove chicken. (Let the broth mixture continue to simmer.) Let the chicken stand until cool enough to handle, about 10 minutes. Remove and discard the skin and bones from the chicken; shred the meat.
2. Prepare the Dumplings: Whisk together the flour, baking powder, and salt in a large bowl. Add the milk and oil, and stir until a stiff dough forms. Drop dough by teaspoonfuls into simmering broth mixture. Add the shredded chicken. Cover and simmer until dumplings are cooked through but still tender, about 20 minutes. Discard bay leaves before serving.
Excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.