Prepare the Broth: In a large Dutch oven or soup pot, bring 8 cups of water to a simmer. Stir in the Better than Bouillon chicken base until dissolved.
Add the Vegetables: Stir in butter, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper. Simmer for 10–15 minutes until vegetables begin to soften.
Add the Chicken: Stir in the shredded chicken and peas (if using). Reduce heat to low and let the soup gently simmer while preparing the dumplings.
Make the Dumpling Dough: In a mixing bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in milk until just combined (do not overmix).
Cook the Dumplings: Drop spoonfuls of dough directly onto the simmering soup. Cover with a lid and cook for 15 minutes without lifting the lid—this steams the dumplings and makes them fluffy.
Finish the Dish: Remove bay leaves, check seasoning, and adjust salt and pepper if needed. Serve hot with a sprinkle of fresh parsley if desired.
Serving and Storage Tips
