Pour water into large stock pot, add raw chicken, onin, celery stalks, cream of chicken soup and all spices, except for parsley, cook until chicken is done. Remove chicken and set aside until cool enough to shred into bit-sized pieces.
Remove large chunks of celery and bay leaf from pot. Add butter & chicken stock, stir and then reserve 2 cups of stock.
Mix flour, reserved stock and parsley together in a separate bowl. Bring stock up to a boil and drop 1/2 teaspoonfuls of flour mixture into boiling pot, after all dumplings have been dropped, stir & reduce heat to low, cover and let simmer for 10 minutes...do not remove lid. After 10 minutes, remove lid, and enjoy.