# Ingredient List:
→ Chicken and Broth
01 - 2 lbs bone-in, skinless chicken thighs
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1 medium yellow 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
12 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Dumplings
13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 2 tablespoons unsalted butter, melted
18 - 3/4 cup whole milk
19 - 1 large egg
# Recipe Steps:
01 - Melt butter in a large heavy pot over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Add chicken thighs, bay leaves, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, skimming foam occasionally.
04 - Remove chicken from the broth. Discard bay leaves. Shred chicken into bite-sized pieces, discarding bones, and return shredded chicken to the pot.
05 - Taste the broth and adjust seasoning with additional salt and pepper as needed. Maintain a gentle simmer.
06 - In a bowl, whisk together flour, baking powder, salt, and black pepper. In a separate bowl, combine milk, egg, and melted butter. Add wet ingredients to dry and stir just until combined, being careful not to overmix.
07 - Drop tablespoon-sized portions of dumpling dough onto the simmering stew, spacing evenly. Cover the pot tightly and simmer for 18 to 20 minutes without lifting the lid.
08 - Check that dumplings are puffed and cooked through. Sprinkle chopped parsley over the stew before serving.
