Stir in chicken broth, chicken bouillon
, all seasonings, 1/4 teaspoon salt, bay leaf and chicken broth. Add chicken back to the pot. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally and replacing the lid. Meanwhile, make dumpling dough.