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1
For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water.
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2
Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
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3
Use tongs to remove the chicken pieces and set aside to cool; discard the backbones.
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4
Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside.
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5
Strain the chicken broth and keep warm.
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6
In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning.
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7
Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
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8
Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes.
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9
Stir in the shredded chicken and bring the soup back to a low simmer.
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10
For the dumplings: In a medium bowl, add the flour.
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11
Use two butter knives to cut in the milk, butter, baking powder, salt and eggs.
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12
Add additional milk, 1 tablespoon at a time, if necessary.
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13
The dough should be moist but not too wet.
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14
Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes.
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15
Sprinkle with the chopped parsley and serve.
