Add enough water in stock pot to cover chicken.

Add chicken, onions, bay leaves, butter, salt and pepper.

Bring to a boil then reduce heat to medium low heat, cover and simmer for 1 hour or until cooked fully and tender.

When the chicken is cooked, remove from stock and put on cutting board or large bowl to cool. Leave stock in the pot.

When chicken is cool enough to handle, pull chicken off the bone and discard the bones and skin.

Cut the chicken into desired size and set aside.

FOR THE DUMPLINGS:

Put the flour, baking powder and salt in a large mixing bowl whisk together until well combined.

Add the oil to the flour mixture and stir o coat flour slightly, then add eggs and water. Mix just until combined.

Turn dough out onto floured surface and knead until well mixed.

Divide the dough in half. Roll the dough into a thin rectangle and cut into 1/2 inch strips. Repeat cross wise cutting to make squares. Repeat with remaining dough.

Toss squares in flour to keep from sticking together.

Bring the broth back to a rolling boil and shake off excess flour on the dumplings. Drop into boiling broth and reduce heat to a simmer, uncovered.

Stir occasionally to keep from sticking and cook until dumpling are fully cooked. They will fluff up some, cook for about 20-25 minutes.

Add the chicken to the pot about last 5 minutes of cooking. Serve hot with garnish of the parsley. Add more salt and pepper if needed.