Ingredients:
- 1.5 lbs bone-in skin-on chicken thighs
- 2 medium yellow onions, diced
- 3 large carrots, peeled and sliced
- 3 stalks celery, sliced
- 2 tbsp unsalted butter
- 8 cups high-quality chicken stock
- 1 tsp dried thyme
- 1 bay leaf
- 0.5 cup fresh parsley, chopped
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup cold buttermilk
- 3 tbsp melted butter, cooled
- 4 oz wide egg noodles
- Fine sea salt to taste
- Freshly cracked black pepper to taste
Instructions:
- Season the 1.5 lbs chicken thighs generously with fine sea salt and black pepper.
- Melt 2 tbsp butter in your large pot over medium high heat until it begins to foam and sizzle.
- Place chicken skin side down and sear for 6 minutes until the skin is golden and shatters when pressed.
- Remove chicken and set aside; add diced onions, carrots, and celery to the remaining fat.
- Sauté the vegetables for 5 minutes until the onions are translucent and fragrant.
- Pour in 8 cups chicken stock, scraping the bottom of the pot to release the fond.
- Add 1 tsp dried thyme and 1 bay leaf, then return the chicken thighs to the liquid.
- Bring to a boil, then reduce heat and simmer for 25 minutes until the chicken meat is tender and opaque.
- While the soup simmers, whisk 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a bowl.
- Stir in 1 cup cold buttermilk and 3 tbsp cooled melted butter until just combined and a shaggy dough forms. Over mixing will result in tough, rubbery dumplings.
- Remove the chicken thighs from the pot; shred the meat, discarding skins and bones, then return meat to the soup.
- Stir in 4 oz wide egg noodles and cook for 5 minutes.
- Using a spoon or scoop, drop golf ball-sized mounds of dough onto the surface of the simmering soup.
- Cover the pot tightly and cook for 12 minutes until the dumplings have doubled in size and look matte.
- Turn off the heat, stir in 0.5 cup fresh parsley, and season with extra salt and pepper to taste.