Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, chopped (approx. 1 cup or 150g)
- 2 carrots, peeled and chopped (approx. 1 cup or 120g)
- 2 celery stalks, chopped (approx. 1 cup or 110g)
- 2 cloves garlic, minced (approx. 2 teaspoons or 6g)
- 6 cups (1.4 liters) chicken broth, low sodium preferred
- 1 teaspoon (5 ml) dried thyme
- 1/2 teaspoon (2.5 ml) dried rosemary
- 1/4 teaspoon (1.25 ml) black pepper
- 1/2 teaspoon (2.5 ml) salt, or to taste
- 1 cup (240 ml) heavy cream
- 2 tablespoons (30 ml) fresh parsley, chopped, for garnish (optional)
- 2 cups (250g) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1/4 cup (57g) unsalted butter, cold and cut into cubes
- 3/4 cup (180 ml) whole milk, plus more if needed
Instructions:
- Heat olive oil in the Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened. Add garlic and cook until fragrant.
- Add chicken pieces to the pot and cook until lightly browned on all sides. Don't overcrowd the pot; work in batches if needed.
- Pour in chicken broth. Add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- While the chicken simmers, whisk together flour, baking powder, and salt in a mixing bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add milk to the flour mixture, mixing until a soft dough forms. Add more milk, 1 tablespoon at a time, if needed. The dough should be slightly sticky.
- Drop spoonfuls of dumpling dough into the simmering soup, spacing them evenly.
- Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not lift the lid during the first 15 minutes!
- Stir in heavy cream. Taste and adjust seasoning as needed. Garnish with fresh parsley, if desired. Serve hot.