Step 1

Spray bottom of a large (6 quart) stock pot or dutch oven with cooking spray. Add the carrots, onions, celery, garlic and salt and pepper. Cook on med-high heat for about 5 minutes. Add the chicken breasts, skin side down.

Step 2

Pour in the broth and add the thyme and bay leaves. Bring to boil. Once boiling, turn down to simmer and partially cover, allowing it to simmer for about 20 - 30 minutes, or until chicken is cooked through.

Step 3

Remove chicken from pot and set aside to cool enough to handle. Remove the bay leaves. Add the parsley and the lemon juice and if there is any scum on the surface, skim it off. Allow broth to continue to simmer, partially covered, while you prepare the dumplings.

Step 4

In a medium sized bowl, combine the flour, salt and baking powder with a fork. Pour milk into center and combine with flour just until a soft dough forms. Allow to sit for about 5 minutes.

Step 5

On a lightly floured surface, press the dough into a rectangle that is about 1/2 inch thick. With a pizza cutter, cut the dough into 1- 2 inch squares. Drop the dough into the simmering broth one at a time. The dumplings will first swell then slowly shrink as they dissolve into the broth to make a thick gravy.

Step 6

Continue to simmer the dumplings in the broth, stirring often and carefully, for 20 - 30 minutes with the pot partially covered.

Step 7

While the dumplings are cooking, remove the meat from the chicken breasts (discard bones and skin) and cut or shred into bite sized pieces. Once the dumplings are done and have thickened into the broth to desired consistency. Add the chicken back in and stir.

Step 8

Serve warm and garnish with more parsley or chopped chives, if desired.