Southern Chicken and Dumplings

Place the chicken breasts into a large soup pot, covering them with water and sprinkling in salt, black pepper, and dried sage leaves. Heat the mixture over medium heat until it reaches a rolling boil, then lower the heat and let it simmer for 30 minutes or until the chicken is no longer pink in the center. Remove the cooked chicken to a bowl and let it cool; shred the cooled chicken when ready.

In the meantime, reheat the remaining chicken broth left in the pot over medium heat and stir in chopped celery, onion powder, and garlic powder. Reduce the heat to a low simmer and let it cook until the celery is tender, taking about 20 minutes.

Meanwhile, combine 1 cup of all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl. Gradually whisk in the cream to form a dough-like consistency. Sprinkle a work surface with the remaining 1/4 cup of flour and roll out the dough to about 1/4-inch thickness. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Lightly dust the dumplings with flour on the work surface.

Carefully drop the dumplings, a few at a time, into the simmering broth. Stir frequently to prevent them from sticking to the bottom of the pot; allow them to cook until they puff up and the broth thickens, taking about 30 minutes. Stir in the cooked shredded chicken and chopped parsley. Bring the mixture back to a boil, then serve hot in bowls.