Stir in the shredded chicken. Reduce the heat to a simmer and let the flavors meld for about 15 minutes.
For the Dumplings (Optional):
Prepare the Dumpling Dough:
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the milk and melted butter, stirring until just combined (do not overmix).
Cook the Dumplings:
Drop spoonfuls of the dough into the simmering soup. Cover the pot with a lid and let the dumplings cook for 10–12 minutes without lifting the lid (this allows them to steam and fluff up).
Serve:
Remove the bay leaves before serving.
Ladle the soup into bowls and enjoy a warm, hearty meal!
This recipe offers a comforting combination of tender chicken, flavorful broth, and soft, pillowy dumplings. Let me know if you'd like adjustments or additions!
