Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1/3 cup all-purpose flour
  • 6 cups low sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup whole milk
  • 3 tbsp melted butter
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Melt 4 tbsp butter over medium heat in a Dutch oven. Add cubed chicken thighs and brown until golden-brown; remove chicken and set aside.
  2. In the same pot, sauté diced onion, carrots, and celery for 5–7 minutes until onions are translucent.
  3. Sprinkle 1/3 cup flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in chicken broth while whisking continuously. Stir the browned chicken, thyme, and bay leaf back into the pot and bring to a gentle simmer.
  5. In a medium mixing bowl, whisk together 2 cups flour, baking powder, and 1 tsp salt.
  6. Stir in whole milk and melted butter (and optional parsley) until a soft dough forms.
  7. Drop spoonfuls of dough onto the simmering liquid, cover the pot, and simmer until dumplings are fluffy and cooked through.