Ingredients:

  • 1.5 lbs chicken thighs
  • 1 large yellow onion, finely diced
  • 3 large carrots, sliced into rounds
  • 2 ribs celery, minced
  • 4 tbsp unsalted butter
  • 6 cups high-quality chicken stock
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 tsp Worcestershire sauce
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 4 tbsp cold salted butter, grated
  • 1 cup cold buttermilk
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp all-purpose flour (for thickening)

Instructions:

  1. Season the chicken thighs with salt and pepper. Brown them in 4 tbsp unsalted butter in a 5-quart Dutch oven over medium-high heat until golden and crispy. Remove and set aside.
  2. Add the diced onion, sliced carrots, and minced celery to the pot. Sauté for 8–10 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the dried thyme and Worcestershire sauce. Sprinkle in 1 tbsp of flour if you want a thicker base, stirring for 1 minute.
  4. Pour in the chicken stock and add the bay leaves. Bring to a gentle boil, then reduce heat to low. Return the chicken to the pot and simmer for 20 minutes.
  5. Remove the chicken from the pot and shred it into bite-sized chunks using two forks. Return the shredded chicken to the pot and stir in the heavy cream.
  6. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and parsley. Work the cold, grated salted butter into the flour using a fork or pastry cutter until it resembles coarse crumbs. Gently fold in the cold buttermilk until just combined; do not overmix.
  7. Using a cookie scoop or tablespoon, drop rounded portions of dough into the simmering soup. Cover the pot tightly with a lid to initiate the 'Steam-Lock' process. Cook undisturbed for 15 minutes without lifting the lid until the dumplings are doubled in size and cooked through.