Place chicken in large lidded non-stick pot and add broth, water, celery, carrot, 1/2tsp of salt, parsley, and onion flakes. Bring to boil and cook chicken til done, about 20 minutes. Remove chicken pieces to plate to cool while making dumplings.

DUMPLINGS: In medium mixing bowl, add flour, baking powder, and 1 tsp salt. Cut in butter and add 1/2 cup milk to make a stiff dough. On a floured surface, roll out dough, adding flour as needed, a little at a time to keep dough from sticking.

Working with half the dough at a time, roll out to 1/8 inch thick or a little thinner and cut into one inch squares. While you're rolling out and cutting the dumplings; add one cup of milk to liquid left in pot and bring to low boil.

Debone chicken and discard skin and bones, and cut into bite sized pieces.

Drop dumplings one at a time into boiling broth mix and simmer about 20 minutes; stirring occasionally to keep them from sticking. Taste to test for doneness. The dumplings should puff up as they cook.

Add pieces of chicken to pot, cover and continue cooking 5 to 10 minutes longer.

Taste, and season to taste with salt and pepper.