Cut one of the onions into quarters and finely chop the other; set aside separately. In Dutch oven or large pot, bring chicken stock, 4 cups (1 L) cold water and quartered onions to boil; add chicken and skim off any foam. Reduce heat and simmer until chicken is tender, about 1 hour.

Meanwhile, in bowl, pour milk over bread and mix well; let cool. Using fork, mix in egg, then flour, parsley, ¼ tsp (1 mL) each salt and pepper and pinch nutmeg to make smooth, soft dough.

Strain stock into liquid measure, reserving chicken legs; add enough water, if necessary, to make 6 cups (1.5 L). Wipe pot clean and return stock to pot; add chopped onion and pinch each salt and pepper. Bring to boil; reduce heat and simmer for 5 minutes. Drop dough by tablespoonfuls (15 mL) into broth; cover and simmer until no longer doughy in centre, about 15 minutes. Meanwhile, remove chicken from bones, discarding bones; shred into bite-size pieces. Divide chicken into soup bowls; ladle soup and dumplings over top.