Ingredients:

  • 1.5 lbs bone in skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 6 cups low sodium chicken bone broth
  • 1/4 cup all purpose flour
  • 1/2 cup 2% milk
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp cold unsalted butter, cubed
  • 3/4 cup low-fat buttermilk
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat 2 tbsp olive oil in a large pot. Brown the 1.5 lbs chicken thighs for 5 mins per side until deep golden brown. Remove chicken and set aside.
  2. Add the onion, carrots, and celery. Cook 6 mins until the onions turn translucent and soft.
  3. Stir in 3 minced garlic cloves and 1 tsp dried thyme. Cook for 1 min until the scent fills the kitchen.
  4. Pour in 6 cups bone broth, scraping the bottom of the pot. Return chicken to the pot and simmer for 25 mins until the meat is tender and pulling from bone.
  5. Pull the thighs out, discard bones, and shred the meat. Stir it back in.
  6. Whisk 1/4 cup flour into 1/2 cup milk. Pour into the pot and stir until the broth looks velvety and slightly thickened.
  7. Combine 2 cups flour, baking powder, soda, and salt. Cut in 2 tbsp cold butter. Stir in 3/4 cup buttermilk until just combined and shaggy.
  8. Scoop tablespoon sized balls of dough onto the simmering liquid. Cover tightly and cook for 15 mins until the dumplings have doubled in size and feel firm.
  9. Sprinkle with 2 tbsp fresh parsley. Let it sit for 5 mins until the sauce cools slightly and thickens more.