One Pot Chicken Dumpling Soup

Instructions

1. 1
   Heat olive oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 4-5 minutes until softened. Stir in garlic and cook for 30 seconds.
2. 2
   Add chicken thighs, 1 teaspoon salt, pepper, and thyme. Cook, stirring, until chicken is no longer pink on the outside, about 4-5 minutes.
3. 3
   Pour in chicken broth and add bay leaf. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
4. 4
   In a bowl, whisk together 1 1/2 cups flour, baking powder, 1/2 teaspoon salt, and sugar. Stir in melted butter, milk, and parsley until just combined; do not overmix.
5. 5
   In a small bowl, whisk remaining 1/2 cup flour with 1/2 cup cold water until smooth. Stir this into the soup to slightly thicken; simmer 1-2 minutes.
6. 6
   Drop tablespoon-sized dollops of dumpling dough onto the simmering soup. Cover and cook for 15 minutes, until dumplings are fluffy and cooked through.
7. 7
   Discard bay leaf, taste and adjust salt as needed. Serve hot, garnished with extra parsley.