Ingredients:

  • 3 tablespoons olive oil
  • 6 boneless, skinless chicken thighs
  • Salt and pepper, to season chicken thighs
  • 1 large yellow onion, coarsely diced
  • 4 carrots, peeled and sliced
  • 4 ribs celery, trimmed and sliced
  • 1 clove garlic, minced
  • 1½ teaspoons dried thyme
  • 2 quarts low-sodium chicken broth
  • 1 bay leaf
  • 1 cup frozen peas
  • ¼ cup finely chopped flat-leaf parsley
  • Salt and pepper, to taste
  • For the Dumplings
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, cold & cubed
  • 1 large egg, beaten
  • ¼ cup buttermilk, cold

Instructions:

  1. In a heavy-bottom soup pot over medium-high heat, add olive oil.
  2. Season chicken thighs with salt and pepper on both sides. Brown in the pan for about 2–3 minutes per side. Remove from pot; set aside (chicken will not be fully cooked).
  3. Add onion, carrot, celery, garlic, and thyme to the pot. Sauté until onions are translucent (about 5 minutes).
  4. Return browned chicken to the pot along with bay leaf and chicken broth.
  5. Reduce heat to low; simmer uncovered until vegetables are tender (30–40 minutes).
  6. Once cooked through , remove chicken from pot ; chop or shred it before returning it back into the soup .
  7. In a medium bowl whisk together flour , baking powder , salt thyme & black pepper.