Step 1

Prep a cutting board by tossing flour to cover it.

Step 2

Dust a rolling pin with flour.

Step 3

Set both aside.

Step 4

Coat a dutch oven with nonstick cooking spray.

Step 5

Pour the chicken stock in the dutch oven.

Step 6

Warm on medium-high heat.

Step 7

Add flour, Italian seasoning, and pepper to a large bowl.

Step 8

Whisk to combine.

Step 9

Form a hole in the center of the flour mixture.

Step 10

Slowly pour in the oil and milk.

Step 11

Using your hands until the dough comes together forming a moist ball.

Step 12

Remove the dough ball from the bowl and put on the flour covered cutting board.

Step 13

Sprinkle a light coat on the dough ball.

Step 14

Using the rolling pin, spread the dough ball into a ¼ inch thick sheet. (Add more flour if necessary to avoid the dough from sticking to the cutting board or rolling pin.)

Step 15

Once the dough is rolled out, use a knife to cut pieces into 1 inch wide sections.

Step 16

Cut the inch sections into 2 inch long pieces.

Step 17

Sprinkle the cut sections of dough with a light coat of flour.

Step 18

Add the garlic salt and Italian seasoning to the chicken stock. Stir well.

Step 19

Bring the chicken stock to a boil.

Step 20

Carefully add the dumplings (1 at a time) to the stock pot.

Step 21

Gently stir.

Step 22

Reduce heat to a simmer.

Step 23

Cook on simmer for 15-20 minutes. (Or until the dumplings have cooked through.)

Step 24

Gently stir so the dumplings don't stick to the bottom of the pot.

Step 25

The sauce should begin to thicken.*

Step 26

At the last 5 minutes add the shredded chicken to the pot.

Step 27

Stir carefully to mix.

Step 28

Taste test for adding more salt and pepper.

Step 29

Taste to make sure that the dumplings are thoroughly cooked.

Step 30

Garnish with fresh parsley before serving.