Start by placing the cut-up chicken pieces into a large pot. Add the water, chopped celery, sliced carrot, and onion. Season it all with salt, pepper, garlic powder, and parsley. Finally, toss in a bay leaf. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer. Cover the pot and let the chicken cook for about 30 minutes. This allows the meat to become tender.

After 30 minutes, it's time to take the chicken out. Use tongs to carefully transfer each piece to a plate. Let it cool for a moment before shredding or cutting the chicken into bite-sized pieces. Remove the bay leaf and set everything aside.

In a mixing bowl, combine Bisquick and milk. Stir until the mixture comes together. It should be thick but still slightly sticky.

Once the chicken is ready, return the shredded chicken to the broth. Stir to incorporate everything, then allow the broth to come back to a gentle boil.

Now for the fun part! Drop spoonfuls of the dumpling mixture into the simmering broth. Allow space between each dumpling, as they will expand while cooking. Cover the pot with a lid and reduce the heat to low. Let the dumplings cook for about 10 to 12 minutes. You’ll know they are done when they are fluffy and a toothpick comes out clean.

Once everything is cooked, it’s time to serve. Ladle the warm chicken, broth, and dumplings into bowls. Perhaps finish with a sprinkle of fresh parsley for added color. Enjoy!