# Ingredient List:
→ Chicken Stew Base
01 - 1 1/2 pounds boneless, skinless chicken thighs
02 - 6 cups low-sodium chicken broth
03 - 2 medium carrots, sliced
04 - 2 celery stalks, chopped
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 bay leaf
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
→ Dumpling Batter
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1 teaspoon kosher salt
15 - 1/4 teaspoon ground black pepper
16 - 2 tablespoons unsalted butter, melted
17 - 1 cup whole milk
18 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Combine chicken thighs, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper in a large Dutch oven. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Cover and cook for 30 minutes until chicken is tender.
02 - Transfer chicken thighs to a plate and shred into bite-sized pieces using two forks. Discard bay leaf and return shredded chicken to the pot.
03 - In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Stir in melted butter, milk, and chopped parsley until a soft dough forms.
04 - Increase heat to medium and bring the mixture in the pot to a gentle boil.
05 - Drop tablespoons of dumpling batter over the stew’s surface, spacing evenly. Cover and cook for 15 minutes without lifting the lid, allowing dumplings to steam and expand.
06 - Remove lid and check that dumplings are cooked through. Spoon stew and dumplings into bowls and garnish with extra parsley if desired.
