Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs
  • 2 Tbsp Unsalted Butter or Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour (for broth)
  • 8 cups Chicken Stock (low sodium)
  • 1 tsp Fresh Thyme leaves
  • 2 Dried Bay Leaves
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Black Pepper to taste
  • 5 cups All-Purpose Flour (for dumplings)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt (for dumplings)
  • 4 Tbsp Cold Unsalted Butter, cubed
  • 3/4 cup Whole Milk or Buttermilk (cold)
  • 1 Tbsp Fresh or Dried Herbs (e.g., Chives, Dill)

Instructions:

  1. Sauté Aromatics (Mirepoix): In the Dutch oven, melt the butter/oil over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables are softened and the onions are translucent.
  2. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the tablespoon of flour (if using) and stir for 30 seconds to coat the vegetables; this creates a light roux to slightly thicken the finished soup.
  3. Simmer the Chicken: Place the whole chicken thighs, stock, thyme, and bay leaves into the pot. Bring the liquid to a rolling boil, then reduce the heat immediately to a gentle simmer.
  4. Cook and Shred: Simmer, uncovered, for 20–25 minutes, or until the chicken thighs are cooked through (internal temperature 165°F/74°C). Remove the chicken pieces to a plate, leaving the broth to continue simmering. Once cool enough to handle, shred the chicken using two forks or tongs. Set aside.
  5. Strain and Return: If you prefer a very clear broth, strain the liquid at this point; otherwise, remove and discard the bay leaves. Return the shredded chicken to the simmering broth. Taste and adjust seasoning with salt and pepper.
  6. Combine Dry Ingredients (Dumplings): In a large bowl, whisk together the flour, baking powder, and salt. Add the fresh or dried herbs.
  7. Cut in the Butter: Add the cold, cubed butter. Use your fingertips, a pastry blender, or a food processor to quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  8. Form the Dough: Pour the cold milk/buttermilk into the flour mixture. Mix gently with a fork just until combined. Stop immediately once the flour is moistened—do not overmix.
  9. Drop and Cook: Ensure the soup broth is at a full, vigorous simmer. Using two tablespoons or a small scoop, drop dollops of the dumpling batter directly onto the surface of the simmering soup. Leave a small gap between each dumpling as they will expand significantly.
  10. Cover and Steam: Cover the pot tightly with a lid. Reduce the heat slightly to maintain a consistent simmer. Cook undisturbed for 15 minutes. Do not lift the lid during this time.
  11. Finish: After 15 minutes, remove the lid. The dumplings should be doubled in size and look puffy and cooked through. Stir in the fresh parsley. Taste the broth one last time for final seasoning adjustments and serve immediately.