PS - There's a biscuit recipe in here too!
1 (2 1⁄2- to 3-lb.) whole chicken, into 8 pieces
2 celery stalks, medium chopped (about 1 cup)
2 medium carrots, medium chopped (about 1 cup)
½ onion, medium chopped (about ½ cup)
2 quarts water
2 1/2 tsp kosher salt, divided
1/2 tsp black pepper
1 cup heavy cream, optional
2 cups all-purpose flour, plus more for work surface
1/2 tsp baking soda
1 tsp baking powder
½ tsp sugar
3 TB butter
3/4 cup whole buttermilk
Chopped fresh parsley & scallions
Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a simmer over medium heat; cover, reduce heat to medium-low, and simmer until tender, about 1 hour.
Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper. Stir in cream if desired.
Meanwhile, combine flour, baking soda, baking powder, sugar, and remaining 1⁄2 teaspoon salt in a large bowl; cut in butter with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
Pat dough to 1⁄2-inch thickness. Pinch off dough in 1 1⁄2-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with parsley and scallions.