Step 1

(Skip this step if you're using chicken breast.) Heat your oil in a large stockpot over medium heat. Dab the moisture off your chicken skin with a paper towel, and season with salt and pepper. Add your chicken to the pot, being sure not crowd the pan, and brown well on both sides (do this in batches if need be). When the chicken is browned, set it aside.

Step 2

Add your onions and celery to the pan, and cook until softened. Add your garlic, stirring constantly, and cook for about 1 minute. Add in your bay leaf and thyme, and your chicken and any juices from the plate. (Add in your raw chicken breast here if using.) Stir in your chicken stock.

Step 3

Cook this over a simmer for about 30 to 40 minutes. The chicken should be cooked through and come off the bone easily. Remove your chicken, discard the skins, and shred the meat off the bones. Add the meat back to the pot, and cook for about another ten minutes. Add in your vegetables and let them cook while you prepare your dumplings.

Step 4

In a large bowl, prepare your dumplings. Whisk together your flour, salt, pepper, baking powder, and parsley. Slowly stir in your chicken stock, just until the mixture is moistened. Drop dumpling batter by the spoonful into your simmering pot, and let them cook until they float to the surface. This should take about 10-15 minutes. Season with salt, pepper, and parsley to taste.

Step 5

You can thicken the broth if you’d like by creating a slurry of 1/4 cup cornstarch and 1/2 cup cold water whisked together, and add that a bit at a time to your soup until it’s thickened to your liking. Check for seasoning after you’ve thickened.