Ingredients: |
Ingredients: 2 pounds bone-in chicken thighs with skin (4-5)
2 tsp. Kosher salt
4 cups water
For the roux:
4 Tbsp. butter
1 onion, diced
3 carrots, diced
1 celery stalk, diced
8 ounces potatoes, peeled and cut into ½-inch dice
1 ¼ tsp. thyme
¼ cup flour (gluten-free is fine)
For the soup:
1 cup partially defrosted peas
3 Tbsp. chopped parsley
Salt and pepper to taste
For the dumplings:
1 ⅔ cup flour (gluten-free is fine)
1 ½ tsp. salt
¼ tsp. black pepper
2 tsp. baking powder
3 Tbsp. chopped parsley
4 Tbsp. cold butter
¾ cup milk or buttermilk
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Directions: |
Directions:Make the broth and cook the chicken:
Combine chicken thighs, salt and water in medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered until chicken is cooked, about 30 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not add more water).
Make the roux:
Melt butter in a large pot over medium-high heat. Add onion, carrots, celery, potatoes and thyme. Cook, stirring until onion is translucent, 3-4 minutes. Sprinkle with flour, cook 30 seconds. Gradually stir in broth. Bring to a boil then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas and parsley. Season with salt and pepper.
Make the dumplings:
Whisk together flour, salt, pepper, baking powder and parsley. Cut in cold butter. Stir in milk (or buttermilk) until dough holds together. It will be stiff!
Cook dumplings:
Drop 8 heaping spoonful's of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve! |
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