# What you'll need:
→ Chicken and Broth
01 - 1.5 lb boneless, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth
03 - 2 tbsp olive oil
04 - 1 large onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 2 bay leaves
09 - 1 tsp dried thyme
10 - 1 tsp salt, plus additional to taste
11 - 0.5 tsp freshly ground black pepper
12 - 1 cup frozen peas
→ Dumplings
13 - 2 cups all-purpose flour
14 - 1 tbsp baking powder
15 - 1 tsp salt
16 - 0.25 tsp black pepper
17 - 2 tbsp unsalted butter, cold and diced
18 - 0.75 cup whole milk
19 - 1 large egg, lightly beaten
20 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Heat olive oil in a large heavy-bottom pot over medium heat. Add diced onion, sliced carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
02 - Incorporate minced garlic, bay leaves, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Place chicken into the pot and pour in the chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes until chicken is tender.
04 - Remove chicken, shred or chop into bite-sized pieces, and return to the pot. Discard bay leaves and stir in frozen peas.
05 - Whisk together flour, baking powder, salt, and pepper in a large bowl. Cut in cold diced butter until mixture resembles coarse crumbs.
06 - In a separate bowl, whisk whole milk, beaten egg, and chopped parsley (if using). Add wet ingredients to the dry, stirring gently until just combined. Avoid overmixing.
07 - Bring soup to a gentle simmer. Drop tablespoon-sized portions of dumpling dough onto the surface, spacing evenly to form about 12 to 14 dumplings.
08 - Cover pot with lid tightly. Let dumplings steam for 15 minutes without lifting the lid, until puffed and cooked through.
09 - Taste the dish and adjust salt and pepper as needed. Serve hot.
