BLESS THIS MESS
01 Carrots
02 Chicken Thighs
03 Celery
04 Seasonings
05 Flour
06 Baking Powder
In a large Dutch oven over medium-high heat, melt the butter and then add the onion, carrots, and celery. 1. Add the chopped chicken thighs, salt, thyme, and ground black pepper, and stir until the chicken is about cooked through, about 5 minutes.
Add the garlic and stir to combine. Cook until the garlic is fragrant, about 30 seconds. Add the flour and stir until the chicken is coated well. Stir in the chicken stock. Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes.
Combine 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.
Make sure the chicken mixture is simmering, add the dumpling dough, about 1 large tablespoon at a time, to the simmering chicken soup.
Add dumplings all over the pot until you have used all of your dough. Cover the pot with a tight fitting lid and reduce the heat slightly. Cook for 12 to 15 minutes.
Remove from the heat and sprinkle the top with the fresh parsley. Serve the dumplings with a scoop of soup beneath them.