Directions

1. Heat oil over medium-high heat in a 4-5 quart Dutch oven. Cut chicken breasts into 1/2 inch pieces. Sprinkle with salt and pepper. Brown chicken in hot oil. Reduce heat to medium, cover pan and cook for 7-9 minutes. Remove chicken from pan.
2. Add carrots, celery and onion to pan. Cook, covered, for 5-7 minutes or until vegetables are tender; stirring occasionally.
3. Return chicken to pan. Add broth, thyme and bay leaf. Bring to a boil, reduce heat and simmer, uncovered for 15 minutes.
4. For dumplings, stir together flour, chives, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. A Potato Masher works well for this. Stir in milk just until combined.
5. Remove and discard the thyme and bay leaf from soup. Stir in the parsley and season with additional salt and pepper, if needed. Bring mixture to a boil and drop dumpling dough by spoonful onto the boiling soup. Cook uncovered for 10 minutes. Reduce heat to medium-low and cook covered about another 10 minutes or until a toothpick inserted in the dumplings comes out clean.