# What You'll Need:
→ Broth Base
01 - 1 1/2 pounds boneless, skinless chicken thighs
02 - 6 cups chicken stock
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
→ Vegetables
05 - 1 cup chopped carrots
06 - 1 cup chopped celery
07 - 1 cup diced onion
08 - 2 cloves garlic, minced
→ Seasonings
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon dried thyme
12 - 1 bay leaf
→ Dumplings
13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1 teaspoon salt
16 - 3/4 cup whole milk
17 - 1/4 cup unsalted butter, melted
# Method:
01 - In a large stockpot, add chicken thighs, chicken stock, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes until the chicken is fully cooked.
02 - Remove chicken thighs and bay leaf. Shred chicken into large pieces and return to pot.
03 - Pour in whole milk and heavy cream. Stir well and let simmer on medium-low heat for 10 minutes.
04 - In a mixing bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until just combined, forming a soft dough.
05 - Drop tablespoon-sized portions of dough into the simmering soup, spacing evenly. Cover with lid and cook for 15 minutes, until dumplings are cooked through and puffed.
06 - Remove lid and gently stir. Adjust seasoning to taste. Ladle chicken, dumplings, and vegetables into bowls and serve hot.
