Step 1

In a large stock pot, add olive oil and cook the onion until it’s fragrant. Add in the chicken and brown for a few minutes, 2-5 minutes.

Step 2

To the stock pot, add in the chicken broth and bring it to a boil.

Step 3

While the chicken cooks, add the butter to a small saucepan and melt it.

Step 4

Whisk in the ¼ cup flour and thyme until combined and slowly add in the milk while you whisk. This will be a roux that thickens the soup.

Step 5

Add the roux to the soup and reduce the heat to a simmer.

Step 6

Season the soup with salt and pepper.

Step 7

To make the dumplings, whisk together flour, baking powder, pepper, salt and thyme in a large bowl.

Step 8

Make a well in the center of the flour mixture and pour the milk and butter into the center of it, stirring with a wooden spoon until the dough forms.

Step 9

Form the dough into 1 inch balls and drop them in the soup, trying to spread them out so they don’t touch.

Step 10

Make sure to dunk the entire dumpling in the soup and then put the lid on the stock pot. Cook them for 15 minutes or until cooked through.