Directions

1. 1

   Place chicken pieces in a medium saucepan and cover with 4 cups of water. Add 2 teaspoons salt and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer partially covered for about 20 minutes until the chicken reaches an internal temperature of 165°F. Transfer cooked chicken to a plate and let cool for 10 minutes. Once cooled, remove and discard the skin and bones, then shred the meat into bite-size pieces (you should have about 3 cups). Strain the broth through a fine sieve, reserving about 4 cups (add more water if needed to reach 4 cups).

2. 2

   In a large pot, melt 4 tablespoons butter over medium-high heat. Add the chopped onion, carrots, celery, and garlic. Stir frequently and cook until the onion becomes translucent, about 3 to 4 minutes. Sprinkle 1/4 cup of flour over the vegetables and stir well, cooking for 30 seconds to remove the raw flour taste. Gradually pour in the reserved broth while stirring constantly to avoid lumps. Add the bay leaves and dried thyme. Bring the mixture to a boil, then reduce heat to medium and simmer for 2 minutes. Stir in the shredded chicken, 3 tablespoons of fresh parsley, cayenne pepper, and adjust seasoning with salt and pepper to taste.

3. 3

   While the chicken mixture simmers, prepare the dumpling dough. In a medium bowl, whisk together 1 cup flour, 2 teaspoons baking powder, the remaining 3 tablespoons of fresh parsley (chopped), 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Using a pastry cutter or two knives, cut 4 tablespoons of cold butter into the flour mixture until it resembles coarse crumbs. Add the milk and stir gently until the dough just comes together (do not overmix). Using a heaping spoon, drop 8 spoonfuls of dough onto the surface of the simmering chicken mixture, spacing them evenly. Cover the pot and simmer without lifting the lid for about 12 minutes until the dumplings are cooked through. Serve hot, garnished with fresh chopped parsley.