In a medium bowl, combine 2 cups all-purpose flour, ½ teaspoon baking powder and 2 Tablespoons cold salted butter, cubed.

Combine using your fingers, fork or pastry cutter. The butter should resemble tiny pebbles when combined well.

Pour in 1 cup milk. Mix it all together.

Dust your counter with a generous amount of all-purpose flour. Place the dumpling dough on the counter and dust it with more flour, and knead it until your dough is no longer sticky.

With a rolling pin, roll the dough out to about ¼ inch thickness. Be sure to add more flour as necessary to keep it from sticking underneath or to your rolling pin.

With a pizza cutter or knife cut off the outside edge to create a rectangle.

Start cutting out your dumplings into squares. This doesn't have to be perfect.

Dust dumplings with a bit more flour. The extra flour is gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot. Place the dumplings in the fridge while you make the soup.

To make the soup: to a large pot add 2 Tablespoons unsalted butter, ½ cup diced yellow onion, 3 celery stalks sliced and 2 carrots sliced over medium heat. Stir and cook until the onions are translucent.

Add 2 garlic cloves minced. Stir for about 30 seconds (or until the garlic is fragrant).

Add 2 Tablespoons all-purpose flour and stir for about a minute.

Add 2 (64 ounce) cartons low-sodium chicken stock, ½ cup low-sodium vegetable stock, 1 pound chicken tenderloins, 1 Tablespoon Chicken Better Than Bouillon, 1 teaspoon dried parsley, ½ teaspoon onion powder, ½ teaspoon poultry seasoning, ½ teaspoon dried thyme, ½ teaspoon black pepper and 1 bay leaf.

Stir and cook for about 10 minutes or until the chicken begins to fall apart.

Remove the chicken. Once cooled, shred or dice the chicken and set aside.

Remove the bay leaf. Taste to see if salt is needed. Add ¼ teaspoon of salt at a time.

Simmer the soup uncovered for about 10 minutes to thicken the broth.

To the simmering soup, begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.

Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken from the extra flour from the dumplings and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Stir occasionally so they don’t stick to the bottom.

Take one out and taste-test it. It shouldn't have a doughy taste anymore.

Transfer the chicken back into the soup.

Add in ¼ cup heavy whipping cream. Make sure it is room temperature, or you can place the heavy cream in the microwave for 30 seconds. This will prevent the heavy cream from curdling.

Gently stir and allow the chicken to heat through.

Top with a little more dried parsley and serve!