1. Prepare Chicken: Place the whole chicken in a large pot. Add water, onion, carrots, celery, garlic, salt, pepper, thyme, and bay leaf.
2. Simmer: Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook for about 45 minutes or until chicken is fully cooked and tender.
3. Remove Chicken: Carefully take the chicken out of the pot and let it cool. Strain the broth to remove the vegetables and return the liquid to the pot.
4. Shred Chicken: Once cooled, shred the chicken into bite-sized pieces, discarding the skin and bones. Set aside.
5. Make Dumplings: In a separate bowl, mix together flour, baking powder, and salt. Stir in milk and melted butter until well combined.
6. Combine: Return shredded chicken to the pot with the strained broth. Bring the broth to a gentle boil.
7. Add Dumplings: Drop spoonfuls of dumpling dough into the simmering broth, spacing them apart.
8. Cook Dumplings: Cover the pot with a lid and let dumplings cook for about 15-20 minutes until they are puffed and cooked through. Do not lift the lid during this time.
9. Final Adjustments: Taste and adjust seasoning if necessary. Stir in fresh parsley for added flavor.
10. Serve and Enjoy: Ladle the soup, chicken, and dumplings into bowls and serve hot!