2lbsbone in, skin-on chickenwhite, dark, both. it's up to you
1cupwhite flour
1/2tspsalt
1/2tspground black pepper
2tbspolive oil
2tbsp butter
Soup Broth
2stalkscelery
2wholecarrots
1mediumyellow onion
2tspsaltyou might want more to taste
1tspground black pepper
32ozchicken broth
32ozwater
1tbspthyme
2wholebay leaves
Parsley Cheese Dumplings
2cupswhite flour
2tspbaking powder
1tspsalt
1tspground black pepper
2tbspbutter
1 2/3cupmilk
2/3cupcheeselike more cheese? go for it!
1/2cupfresh parsleychopped
Instructions
Prepping the Chicken and Broth
Chop your celery, carrots and onion.
Season your chicken with some salt and pepper.
Lightly dredge in flour
In a stock pot, melt 2 tbsp butter into 2 tbsp olive oil, then brown the chicken, about 2 minutes each side.
You may need to cook in batches, when finished take the chicken out and set aside.
In the same stock pot, dump the celery carrots and onions and cook down for about 2 minutes scraping the bottom of the pan to get the chicken "crust" incorporated.
I also like to add about 1 tsp more flour, and some of the chicken skin as well to add more flavor and get a thicker broth, but this is up to you.
Add in the broth, water, salt, pepper, thyme, and bay leaves in the pot. add the chicken back in. Bring to a boil, then simmer covered for about 45 minutes.
Prep The Dumplings
In a mixing bowl, cut 2 tbsp of butter into the flour, salt, pepper and baking powder.
Mix in the milk, then the cheese and parsley.
Make sure the parsley and cheese is evenly mixed into the dumpling batter. Cover and place in the fridge.
Shred the Chicken
After 45 minutes of simmering, remove the chicken.
Remove the skin, then shred into bite-sized chunks, then add it back into the soup.
Cooking the dumplings
Take the bowl of dumpling batter from the fridge, then in little spoon-sized chunks, drop into the soup.
The batter will immediately rise to the top as you drop into the soup.
Cover and let steam for about 15 minutes.
Let sit for about 10 minutes to let it cool and serve with a little parsley and cheese on top! enjoy!