Ingredients:

  • 1½ lbs boneless, skinless chicken thighs, cubed
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 tbsp fresh parsley, chopped
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 3 tbsp unsalted butter, chilled and cubed
  • 3/4 cup buttermilk
  • 1 large egg, lightly beaten

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a Dutch oven over medium-high heat. Brown the 1½ lbs cubed chicken thighs until golden-brown; remove chicken from the pot and set aside.
  2. In the same pot, add the diced yellow onion, sliced carrots, and sliced celery. Sauté for 5–7 minutes until the onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute. Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
  4. Gradually pour in 6 cups chicken broth, scraping the bottom of the pot to release the browned bits.
  5. Return the browned chicken to the pot and add 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/2 tsp black pepper.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes until the vegetables are tender and the chicken reaches a safe internal temperature of 165°F (74°C).
  7. While the soup simmers, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp kosher salt in a bowl.
  8. Cut in 3 tbsp chilled, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  9. Stir in 3/4 cup buttermilk and 1 lightly beaten egg just until combined; do not overmix to ensure the dumplings stay light.
  10. Use a spoon to drop golf-ball-sized mounds of dough onto the simmering surface, ensuring they are not crowded too closely.
  11. Cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid to allow the steam to make the dumplings rise.
  12. Remove from heat and garnish with 1 tbsp chopped fresh parsley before serving.