How to make it

  • Season chicken on both sides with 1 tsp. salt and 1 tsp. pepper.
  • In a large stockpot,melt butter over med-high heat. Add chicken and sear until golden brown,3 to 4 mins a side. Remove from pan and set aside.
  • Add onion,carrot,celery and garlic. Cook,stirring occasionally,until vegetables are soft,approximately 12 mins. Add chicken broth,thyme and chopped parsley. Bring to a simmer. Shred chicken and add to pot. Cook until soup has reduced slightly,approximately 40 mins. Remove and discard thyme sprigs
  • In med. bowl,combine cake flour,minced parsley,baking powder,remaining 1 tsp salt and remaining 1/2 tsp pepper,whisking to blend. Add cream and melted butter,stirring until just combined.
  • Bring soup to a rolling boil over med-high heat. Drop dough into soup by heaping Tablespoonfuls. Cover and simmer until dumplings are cooked through,approximately 15 mins.

Reviews & Comments 4

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    " It was excellent "
    brianna ate it and said...
    Oh yes. I could eat this anytime of the year. Sounds delicious. 5 forks
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    " It was excellent "
    cuzpat ate it and said...
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    " It was excellent "
    snowcat17 ate it and said...
    As my ex would say.."u can 'dump' the 'chick' here"... He was how shallwe say mildly STOOPID!!! hahahah anyhoo girl this sounds like a wonderful wintery soup.. HIGH FIVE FORKS!!!!
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    " It was excellent "
    goodeat ate it and said...
    Sound good!
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