In a large pot, brown the chicken slightly if you’re using bone-in pieces, then add stock and bring to a simmer. Skim any foam off the top. This isn’t a spa day for the broth, just keep it clear.

Chop onion, carrots, and celery. Add to the pot with garlic, bay leaves, thyme, and a pinch of salt. Simmer gently until the chicken is cooked through and the veggies are tender, about 25–30 minutes.

Remove the chicken, shred the meat, and set aside. Return the bones to the pot if you’re using them for extra flavor, then simmer 10 minutes longer. Strain if you like a clearer broth.

Make the dumpling batter: in a bowl, whisk flour, baking powder, and salt. Stir in milk and melted butter until just combined. The batter should be slightly sticky—not a soup, not a rock. Adjust with a little more flour or milk as needed.

Drop spoonfuls of dumpling batter onto the simmering broth. Space them apart so they don’t fuse into one giant dumpling. Cover and simmer for 12–15 minutes until dumplings are fluffy and cooked through.

Stir the shredded chicken back into the pot. Taste and adjust salt and pepper. If the broth looks thin, simmer a few extra minutes uncovered to thicken slightly.