Step 1

In a large Dutch oven over medium-high heat, melt the butter and then add the onion, carrots, and celery. Cook, stirring often until the onion is tender, about 5 minutes.

Step 2

Add the chopped chicken thighs, salt, thyme, and ground black pepper, and stir until the chicken is about cooked through, about 5 minutes.

Step 3

Add the garlic and stir to combine. Cook until the garlic is fragrant, about 30 seconds.

Step 4

Add the flour and stir until the chicken is coated well.

Step 5

Stir in the chicken stock.

Step 6

Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes.

Step 7

While the mixture is simmering, make your dumplings by combining the flour, salt, and baking powder in a medium bowl. Make a well in the center of the flour mixture and add the milk and melted butter. Stir until the mixture comes together, being careful to not over-stir.

Step 8

Make sure the chicken mixture is simmering, add the dumpling dough, about 1 large tablespoon at a time, to the simmering chicken soup. I like to use two spoons to do this. Use one spoon to scoop up some of the dumpling dough and the other to push the dough into the simmering pot.

Step 9

Add dumplings all over the pot (not all in one spot) until you have used all of your dough.

Step 10

Cover the pot with a tight fitting lid and reduce the heat slightly.

Step 11

Cook for 12 to 15 minutes.

Step 12

Remove the lid and scoop out a dumpling to check for doneness. They should have risen to the top at this point. You can cut it in half with a spoon. It should be filled with little air bubbles and cooked through like a soft biscuit, without being gummy in the middle. If they aren’t cooked through, cook for an additional 2 to 3 minutes.

Step 13

Remove from the heat and sprinkle the top with the fresh parsley. Serve the dumplings with a scoop of soup beneath them.