In a large bowl, I always washed my veggies by soaking them in water with salt, then I rinse and cut up my mixed vegetables into bite-size.

In a large pot, melt butter over medium-high heat then add onion, carrots, celery, parsnip, bay leaf, thyme, and salt, and cook for 4 minutes.

Add broth and bring to a boil, then reduce the heat to medium-low. Add peas and chicken. Simmer for 20 minutes, covered.

In a medium bowl, mix together the flour, Parmigiano, baking powder, and salt. Cut in butter. Stir in milk then gently knead the dumpling batter.

Dust the parchment paper with 1 tablespoon of flour. Add 2 spoons full of flour to a small plate. Roll 1 tablespoon of dumpling dough into a tight ball, then roll the ball in flour and place it on the parchment.

Drop dumplings one at a time in the soup so that they are not touching. Do NOT stir them or they will fall apart.

Cook for 15 minutes on very low heat, covered.

Serve immediately or let cool in the pot.