1. Trim any excess fat, veins or tendons off the chicken breast. Place the chicken breast in a pot and cover with one cup of chicken stock. Cover with lid and bring to a boil. Drop heat to medium low and cook for 15 to 20 minutes until internal temperature reaches 165 degrees. 
2. While the chicken is boiling, in a dutch oven over medium low heat, melt 4 tablespoons of butter. Add in the celery, carrot and onion and cook until softened, about 6 to 8 minutes. 
3. Stir in garlic, thyme, 1 teaspoon salt, black pepper, and bay leaf. Cook for one minute. Sprinkle in flour and stir and cook for an additional minute.
4. Pour in the remaining 5 cups of chicken stock and cover.
5. Once the chicken breast reaches an internal temperature of 165 degrees, carefully pull it out of the pot. Take two forks and shred the meat. Then, place the chicken into the soup. Cover the soup and continue to cook.
6. For the dumplings, Melt 3 tablespoons of butter and set aside to cool. 
7. In a large bowl, whisk together the flour, baking powder, and salt. Pour in the melted butter and milk. Use a wooden spoon to gently mix the dumpling mixture, just until combined.
8. Use a spoon to drop in small chunks of dumpling dough into the soup. Use all the dough. Cover and cook for 5 minutes. Remove lid and sprinkle in parsley and slowly stir the soup. Cover and cook for another 5 minutes. 

That's it! Enjoy this yummy Chicken and Dumpling Soup!