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1
On a medium heat melt 1 tablespoon of the butter in a large pan add the chicken and brown for about 5 minutes.
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2
Remove the chicken to one side then add the rest of the butter to the pan.
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3
Add all the vegetables and salt.
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4
reduce the heat to low and saute the vegetables for at least 10 minutes, stirring often to stop them burning.
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5
(add a little more butter if needed).
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6
This draws out all the vegetable flavours.
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7
Return the chicken to the pan and add the bay leaves, thyme, builion cubes, pepper and water.
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8
Bring to the boil and reduce to a simmer for twenty minutes.
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9
Preheat the oven to 150.
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10
Remove the soup from the pan and place in an oven proof dish with a tight fitting lid.
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11
place the soup in the oven for one hour.
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12
Dumplings.
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13
In a bowl add the flour, salt, baking powder and parsley.
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14
mix gently, add the butter in bits, cut in until the mixture is coarse and grainy.
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15
Stir in the milk and water with a fork until the mixture comes together.
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16
Divide the dough into about 16 small dumplings.
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17
Then roll each dumpling into balls.
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18
After the soup has been in the oven for one hour remove from the oven, discard the 3 bay leaves, taste to check seasoning then add the dumplings.
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19
cover the soup and return to the oven for 15 minutes.
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20
Remove the lid and bake in the oven for a further 5 minutes.
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21
Remove from the oven and serve immediately.
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22
Enjoy with crusty bread.
