# What You Need:
→ Chicken and Broth
01 - 1.5 lbs bone-in, skinless chicken thighs
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1 large onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt, plus more to taste
11 - 1/2 teaspoon black pepper
→ Dumplings
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1 teaspoon salt
15 - 2 tablespoons cold unsalted butter, cubed
16 - 3/4 cup whole milk
17 - 2 tablespoons chopped fresh parsley (optional)
# Steps:
01 - Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Add chicken thighs, bay leaves, thyme, salt, and pepper to the pot. Pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 35 to 40 minutes until chicken is tender.
03 - Remove chicken from the pot and set aside to cool slightly. Discard bay leaves. Shred the meat and return it to the broth.
04 - In a mixing bowl, whisk flour, baking powder, and salt. Rub in cold cubed butter with your fingers until mixture resembles coarse crumbs. Stir in milk and parsley (if using) until just combined into a sticky dough; avoid overmixing.
05 - Bring soup to a gentle simmer. Drop tablespoon-sized portions of dumpling dough onto the surface, spacing slightly apart. Cover tightly and simmer on low without lifting lid for 18 to 20 minutes until dumplings are puffed and cooked through.
06 - Adjust seasoning to taste. Ladle into bowls and serve hot.
