Preparation

• Pat chicken dry with paper towels and season generously with salt and pepper.
• In a Dutch oven, heat oil over medium-high heat. Add chicken and cook until golden, 3-4 minutes. Remove the browned chicken to a plate.
• When cool enough to handle, place chicken on a cutting board and cut into bite sized pieces; set aside.
• Add 1-2 tablespoons of butter to the Dutch oven. Sauté onion, carrot, and celery over medium-low heat, until the onion is translucent and the other vegetables are soft and tender, about 7-9 minutes.
• Add the broth, Better Than Bouillon, and bay leaf to the Dutch oven and bring to a simmer.
• While the chicken and veggies are cooking, prepare the dumplings.
• In a large mixing bowl, whisk together flour, baking powder, and salt. Slowly, add milk, just until it mixes into dough and creates a shaggy dough.
• Turn the dough out onto a floured work surface then roll out to about ¼ inch or thinner.
• Using a long knife or pizza cutter, cut the dumplings into ½ X 1-inch pieces.
• Add the dough strips to the simmering broth and cook, uncovered, for about 20-30 minutes, stirring occasionally.
• When the noodles are almost cooked through, return the cut chicken pieces to the Dutch oven.