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1 Rinse the chicken and pat dry.
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In a soup pot, combine the chicken, carrots, celery, peppercorns, parsley, bay, thyme, and water.
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Bring to a boil over medium-high heat, then cover and reduce the heat to low.
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Simmer until the chicken meat moves easily from the bones, about 1 hour.
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2 Transfer the chicken to a colander or large sieve set over a bowl.
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Removethe skin and meat from the bones.
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Cover and refrigerate the meat until needed and return the skin and bones to the soup pot.
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Continue to cook, uncovered, for another 2 hours to create a well-flavored broth.
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Remove from the heat and, using a spoon, skim off the fat from the surface.
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3 Strain the broth, discarding the vegetables.
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You should have about 8 cups.
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Put the broth in a clean saucepan and bring to a simmer over medium-high heat.
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Add the salt and pepper.
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4 Meanwhile, make the dumplings: Sift together the flour, baking powder, and salt into a bowl.
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Stir in the Parmesan.
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Add the milk and the capers all at once, stirring vigorously just long enough to mix the ingredients.
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5 Tear or chop the chicken into bite-sized pieces.
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6 When the broth is at a simmer, add the chicken pieces to the pan.
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Dip a tablespoon into the simmering broth, then scoop up a tablespoon of the dumpling batter.
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Using your finger, push it off the spoon into the broth.
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Repeat until all the batter is in the pan.
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Cover the pan, bring to a medium boil, and boil until the dumplings are cooked through, about 12 minutes.
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7 Ladle the soup and dumplings into bowls and garnish with the parsley.
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Serve immediately.
