Add the chicken, carrots, celery, onion, salt, pepper, and water to a stockpot or Dutch oven (about 6 quarts). Bring to a boil over medium-high heat, cover and reduce to a low simmer for 25 minutes.
2 large Chicken breasts, 2 large Carrots, 2 large Celery stalks, 1 Onion, 1 teaspoon Salt, ½ teaspoon Black pepper, 8 cup Water
Remove the chicken from the pot and shred using two forks. Set aside.
Separate the vegetables from the broth with slotted spoon and save to serve as a side dish, or discard.
Mix the baking mix with the milk, or make from scratch.
2¼ cup Biscuit baking mix, ⅔ cup Milk
Roll out dough thinly on a work floured work surface.
Using a pizza cutter or knife, cut the dough into 1" wide x 2" long strips.
Let the dough rest for 10 to 15 minutes while you bring the broth back to a boil.
Drop the strips of dough in the boiling broth and cook until they float to the top.
Return the shredded chicken to the pot with the cooked dumplings. Cover the pot, reduce heat to medium-low, and simmer for 10 to 15 minutes, or until the broth has thickened. Garnish with parsley and serve.
parsley