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{FOR SOUP}
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1. Put the chicken into a large soup pot. Cover with about 1/2 inch of water and add onion, bay leaves, butter, salt, and pepper
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2. Cover, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour.
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{For DUMPLINGS}
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1. Put the flour, baking powder, and salt in a large bowl and whisk to blend.
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2. Add the oil and stir to coat the flour, then add the water and beaten eggs.
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3. Stir just enough to combine, then knead with clean hands until evenly mixed.
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4. Turn the dough out onto a generously floured board and divide in half.
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5. Take the first portion and roll out into a thin rectangle.
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6. Slice the dough lengthwise into 1/2-inch-wide strips, then cut cross-wise into pieces 4 inches long.
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7. Repeat with remaining dough.
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8. Bring the broth back to a boil.
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9. Drop the dumpling strips into the boiling liquid.
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10. Reduce heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the dumplings are tender (they'll puff up a bit), about 20 minutes.
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11. Return the chicken to the pot in the last 5 minutes of cooking.
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12. Taste and add additional salt and pepper as needed. Serve hot, garnished with parsley.
