Slice your chicken breast into thin strips. Aim for about ½″ wide and 1″ long. The more uniform your strips the more evenly they will cook.

Wash and dry the carrots and slice them into ½" pieces. Set aside.

Peel the onion and roughly chop it, then peel and mince the garlic. Set everything aside.

In a large pot heat the olive oil over medium heat. Be sure to use a pot with a fitted lid, you will need it later on.

Add in your chicken, carrots and onions. Cook until the onions are translucent and the chicken is just starting to color, about 5 minutes.

Then add in your garlic and cook until fragrant, about 2 minutes.

Turn your heat to medium high and add in your chicken bone broth. Allow this to come to a low boil. Note: The chicken will not be fully cooked before adding the broth, but don't worry, it will continue to cook in the soup.

While waiting for your broth to heat, whisk together the milk and flour in a bowl until no lumps of flour remain. Once the broth is heated stir your flour and milk mixture into the pot and stir until thickened.

Reduce the heat to medium low and stir in your salt, pepper, parsley, and sage.

In a small mixing bowl stir together your sourdough discard, milk, and salt.Note: You can use sourdough discard or active sourdough starter.

Once fully combined mix in your flour and 1 tablespoon of baking powder. You may need to finish incorporating the flour by hand.

You will have a thick and tacky dough. If the dumpling dough appears to dry or too wet, adjust the liquid and flour until the right consistency is achieved.

When your dough is fully mixed rip it into 1"-2" pieces and drop them into the soup. Be sure to evenly space your dumplings allowing them room to expand.

Sprinkle the top of your dumplings with dried parsley and cover the pot with a lid. Reduce the heat to the lowest setting to prevent the bottom from burning, and cook for 13 minutes. Note: Do not remove the lid, even if tempted. The dumplings need the trapped steam to cook fully.