In a medium saucepan or Dutch oven, melt butter over medium heat. Add diced vegetables and a sprinkle of parsley to the butter and saute until vegetables are softened and onion is translucent (about 4-5 minutes)..

Add a pinch of salt and pepper, 1 teaspoon of bouillon granules, and ½ cup water to the saucepan.

Add chicken to the pan and bring liquid to a simmer over medium heat. Cover with a lid and simmer for 10-15 minutes longer until meat is cooked through.

While chicken is simmering, prepare the dumpling dough. Combine flour, baking powder, and a pinch of salt and pepper in a medium bowl.

Add buttermilk and stir the dough until it comes together (dough will be shaggy.)

Heavily dust your work surface with flour. Scrape the dough onto the work surface and pat or roll out into a rectangle that is about ¼” thick.

Use a pizza cutter or knife to slice the dough into 1” x 1” squares (or slightly larger rectangles). Dust the pieces with more flour and set aside.

When chicken is cooked through, remove the chicken from the broth and set aside.

Strain the vegetables from the broth and return the broth to the saucepan.

Add remaining 4 cups of water, 4 teaspoons of chicken bouillon, and a ½ teaspoon pepper to the strained broth.

Bring full broth mixture to a low boil.

Add dumplings to the boiling broth - drop dumplings into the broth separately to prevent them from sticking together.

Reduce heat to a simmer, and cook the dumplings, uncovered, until done (about 10-15 minutes). Dumplings are done when they are soft and doughy like a noodle, all the way through.

Meanwhile, chop or shred chicken into bite sized pieces.

When dumplings are done, add the chicken back into the saucepan. Stir and cook the mixture a few minutes longer to heat the chicken through and thicken the broth with the starches from the dough.

Stir in a drizzle of heavy cream, if desired, to add some creaminess to the dish. Serve with freshly cracked pepper and a bit of chopped parsley.