# What You’ll Need:
→ For the chicken and base
01 - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 large carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon cracked black pepper
10 - 4 cups low-sodium chicken broth
11 - 1/2 cup whole milk
12 - 1/4 cup all-purpose flour
→ For the dumplings
13 - 1 cup all-purpose flour
14 - 1 1/2 teaspoons baking powder
15 - 1/4 teaspoon kosher salt
16 - 2 tablespoons unsalted butter, melted
17 - 1/3 cup whole milk
18 - 2 tablespoons fresh flat-leaf parsley, chopped
# How to Make It:
01 - In a large, deep skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté until vegetables are softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add the chicken pieces, thyme, salt, and pepper. Sauté until the chicken is lightly browned, about 5 minutes.
02 - Sprinkle flour over the chicken and vegetables. Stir well to coat evenly. Slowly pour in chicken broth while stirring constantly to prevent lumps. Add milk and bring to a gentle simmer.
03 - Reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld and the broth to slightly thicken.
04 - In a medium bowl, combine flour, baking powder, and salt. Stir in melted butter, milk, and parsley until a sticky dough forms. Do not overmix.
05 - Drop dough by rounded tablespoons over the simmering chicken mixture, spacing evenly. Cover the skillet with a tight-fitting lid.
06 - Simmer gently for 15 minutes without removing the lid, until dumplings are puffed and cooked through. Avoid lifting the lid during cooking.
07 - Ladle into shallow bowls and garnish with extra parsley if desired. Serve hot.
