Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 4 cloves garlic, minced
  • 8 cups (1.9L) chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 cup (240ml) heavy cream or half-and-half (optional, for extra richness)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • 2 cups (240g) all-purpose flour, plus more for dusting
  • 1 tablespoon (15ml) baking powder
  • 1 teaspoon (5ml) salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) milk

Instructions:

  1. Season chicken; sear in oil in the Dutch oven until browned on all sides. Remove and set aside.
  2. Add onion, carrots, and celery to the pot; sauté until softened. Add garlic and cook until fragrant.
  3. Pour in chicken broth; add thyme, rosemary, salt, and pepper. Bring to a simmer.
  4. Return the chicken to the pot. Simmer until chicken is cooked through.
  5. While the chicken simmers, whisk together flour, baking powder, and salt in a bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined. Do not overmix.
  6. Drop spoonfuls of dumpling dough into the simmering broth. Cover the pot and cook without lifting the lid until dumplings are cooked through. Use a toothpick to check for doneness- If it comes out clean the dumplings are ready.
  7. Stir in heavy cream (if using). Garnish with fresh parsley. Serve hot.