Ingredients:
- 1.5 lbs bone in, skinless chicken thighs
- 1 tbsp extra virgin olive oil
- 2 medium carrots (150g)
- 2 stalks celery (100g)
- 1 large yellow onion (200g)
- 3 cloves garlic, minced
- 6 cups low sodium chicken bone broth
- 1/2 cup evaporated milk
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 2 tbsp cold unsalted butter (grated)
- 3/4 cup 2% milk
- 1/4 cup plain non fat Greek yogurt
- Fresh cracked black pepper to taste
Instructions:
- Heat 1 tbsp olive oil in your Dutch oven over medium high heat. Place 1.5 lbs chicken thighs in the pot and cook for 5 minutes per side until deep golden brown. Note: This creates the fond or browned bits that flavor the whole broth.
- Remove the chicken and set aside. Add the diced carrots (150g), celery (100g), and onion (200g) to the pot. Cook for 6 minutes until softened and aromatic.
- Stir in the 3 minced garlic cloves, 1 tsp thyme, and 1 tsp sage. Cook for 1 minute until the garlic smells fragrant but hasn't turned brown.
- Pour in 6 cups bone broth, scraping the bottom of the pot. Return the chicken to the liquid. Simmer for 25 minutes until the chicken is tender.
- While the chicken simmers, whisk 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. Grate in 2 tbsp cold butter. Gently stir in 3/4 cup milk and 1/4 cup yogurt until just combined. Note: Overmixing makes the dumplings tough.
- Lift the chicken out, remove bones, and shred the meat into bite-sized pieces. Return the meat to the pot along with 1/2 cup evaporated milk.
- Use a small scoop or two spoons to drop rounded tablespoons of dough onto the surface of the simmering broth.
- Cover the pot tightly and reduce heat to low. Cook for 15 minutes without lifting the lid. Note: Lifting the lid lets the steam escape and causes dumplings to collapse.
- Turn off the heat. Add fresh cracked black pepper and a pinch more salt if needed. Let it sit for 5 minutes until the broth thickens slightly.