1 tablespoon canola oil
6 each (about 2 pounds) bone-in chicken thighs
1 medium yellow onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
2 cloves, garlic, minced
1 teaspoon dried thyme
2 quarts chicken broth
1 cup frozen peas
2 tablespoons chopped fresh parsley
1 cup Cup4Cup Multipurpose Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon butter, cold
1 large egg, beaten
1/4 cup buttermilk, cold
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken generously with salt and black pepper. Brown chicken in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
- Add the onion, carrots, celery, and garlic to the drippings in the pot. Add a pinch of salt and cook over medium heat, stirring, until the onions are translucent, about 5 to 7 minutes. Add the chicken, thyme and 2 quarts chicken stock. Bring to a simmer and cook uncovered until the chicken is cooked through, about 30 minutes. Transfer the cooked chicken to a plate; let cool slightly. Shred or chop the chicken and return it to the pot. Discard the skin and bones. Continue to simmer the soup.
- For the dumplings, whisk together the Cup4Cup Flour, baking powder, baking soda, and salt, in a medium bowl. Mix in the butter with your fingertips to break it down to pea-sized pieces in the flour mixture. Add the beaten egg and buttermilk and stir until just combined. Do not over-stir the dumpling dough.
- With the soup at a simmer, use a small spoon to gently dollop about 2 tablespoons of dough into the simmering soup. The dumpling will sink, but will rise to the surface once it is cooked. Add all of the dumplings and cover the pot. Simmer for 10 minutes.
- After 10 minutes of cooking the dumplings should be done. Add the peas and cook until they are bright green. Remove from heat, garnish with chopped parsley and serve warm!