# List of Ingredients:
→ Chicken and Broth
01 - 1 whole chicken (approximately 3 to 4 pounds), cut into pieces
02 - 10 cups water
03 - 2 teaspoons salt
04 - 1 teaspoon ground black pepper
05 - 2 bay leaves
06 - 3 medium carrots, sliced
07 - 2 celery stalks, sliced
08 - 1 large onion, diced
09 - 3 cloves garlic, minced
10 - 1 teaspoon dried thyme
→ Dumplings
11 - 2 cups all-purpose flour
12 - 1 tablespoon baking powder
13 - 1 teaspoon salt
14 - 2 tablespoons unsalted butter, cold and cubed
15 - 3/4 cup whole milk
16 - 2 tablespoons chopped fresh parsley (optional)
# Step-by-Step Directions:
01 - Combine chicken, water, salt, black pepper, and bay leaves in a large pot or Dutch oven. Bring to a boil, then reduce heat and simmer uncovered for 35 minutes, skimming foam as needed.
02 - Incorporate sliced carrots, celery, diced onion, minced garlic, and dried thyme into the pot. Continue simmering for 20 minutes until chicken is cooked and vegetables soften.
03 - Remove chicken pieces, allow to cool slightly, discard bay leaves. Shred meat, discarding skin and bones, and return shredded chicken to the pot.
04 - Whisk together flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and optional parsley until just combined, avoiding overmixing.
05 - Bring broth to a gentle simmer. Drop dumpling dough by tablespoonfuls onto surface of simmering broth. Cover tightly and cook without lifting lid for 15 minutes, until dumplings are puffed and fully cooked.
06 - Taste and adjust seasoning if necessary. Serve hot, garnished with additional parsley if desired.
