Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs (or whole chicken, about 3lbs)
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth, low sodium
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1/2 cup (120 ml) heavy cream (optional, for extra richness)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons cornstarch mixed with 1/4 cup cold water
  • 2 tablespoons chopped fresh parsley for garnish
  • 2 cups (240g) all-purpose flour
  • 1 tbsp (15 ml) baking powder
  • 1 tsp salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 3/4 cup (180ml) milk
  • 1 large egg, lightly beaten

Instructions:

  1. Sear chicken in Dutch oven, then add aromatics and broth. Simmer until chicken is cooked through.
  2. Remove chicken and shred with two forks. Set aside.
  3. Strain the broth to remove vegetables for a smoother sauce. Return strained broth to pot.
  4. Whisk together flour, baking powder, and salt. Cut in cold butter. Add milk and egg, mix until just combined.
  5. Bring broth to a gentle simmer. Slowly whisk in cornstarch slurry and simmer until thickened.
  6. Drop spoonfuls of dumpling dough into the simmering broth. Cover and cook until dumplings are cooked through.
  7. Stir in shredded chicken and cream (if using). Season with salt and pepper. Garnish with parsley. Serve hot.