Preparation Steps

• Begin by gathering and prepping all of your soup ingredients according to the ingredient list above to have ready and organized for use.
• Place your chicken thighs onto a large plate or platter, and sprinkle liberally with salt and pepper. Place a large soup pot over medium-high heat, and add in the tablespoon of ghee (or butter).
• Once melted, and the pot is hot, add the chicken thighs into the pot skin-side down and sear them on that first side for 5 to 6 minutes, or until the skin is golden-brown. Flip the thighs and sear on the second side for 3 to 4 minutes more. Remove the thighs from the the pot and set aside for a moment. (If there seems to be too much fat after searing, use a spoon to remove a little bit, leaving behind about 4 tablespoons worth.)
• To the pot add the leeks, carrots, celery and parsnip, and saute for a couple of minutes to soften. Add in the garlic, Italian seasoning and white pepper, and stir to combine, allowing things to become aromatic.
• Next, sprinkle in the flour evenly, and stir that into the veggies to incorporate, stirring for about 30 to 45 seconds. Then, slowly pour in the chicken stock, whisking all the while to avoid small flour “lumps” from forming.
• Bring the soup base to a vigorous simmer, add the chicken thighs back into the pot (plus any accumulated juices), cover, and reduce the heat to gently simmer the soup for 20 minutes.
• After 20 minutes, turn the heat off under the soup pot, and carefully remove the chicken thighs with tongs. Place them onto a cutting board to cool just enough to handle.
• Once slightly cooled, remove the skin and bones from the thighs and shred the meat. Add the meat back into the soup pot.
• Next, gather and prep all of your herb dumpling ingredients according to the ingredient list above to have ready and organized for use.
• In a large bowl, gently mix together all in the ingredients just until a thick batter forms.
• Place the soup back onto medium-high heat, and bring it a vigorous simmer or gentle boil. Using a large soup spoon or a 1 ½ tablespoon-size cookie scoop (my preferred method), drop the dumpling batter into the simmering soup (the dumplings will immediately begin to puff up).
• Then, cover with a lid and cook the dumplings in the simmering soup, without stirring, for about 20 minutes, until very tender and light.
• To finish the chicken and dumpling soup, gently stir in the 1 tablespoon of chopped parsley and the 1 teaspoon of fresh thyme leaves, ladle up, and enjoy.