4 chicken breasts (skin on)
2 onions (peeled, but left whole)
4 ribs of celery (+ several leaves from the stalk)
1 bay leaf
1 Tbsp. peppercorns

Cover with water and boil all the above in a LARGE stockpot or Dutch oven....at least a 5 quart pot, but I use an 8 quart stockpot. Boil until chicken is tender. Cool chicken and pull it off the bone. Chop it into small pieces. Strain your broth very well. Return it to stockpot.

Dumplings:

4 cups all purpose flour (sifted)
1 stick butter (softened)
1 Tbsp. parsley
1 tsp. salt
Enough broth to mix to make dough a consistency of pie dough

Add parsley and salt to flour. Cut butter into it. Add broth a little at a time until you have dough the same consistency as pie crust dough. Flour your counter and place dough in center. Flour your rolling pin and roll dough out to about 1/4" thick. Cut it in strips, then in desired size pieces. Bring your broth back to a rolling boil. Add salt to taste and 2 Tbsp. parsley flakes. Add chicken. Once broth is boiling hard, drop dumplings in just a few at a time, until all are used. Turn down on low. Simmer 30 minutes or until dumplings are done.