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1
Longer method:
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2
In a large dutch oven, cover the chicken with the water and bring to a gentle simmer. Poach the thighs about 20 mins. Remove from heat. Pull chicken out of broth. When cooled, shred the meat from the bones and set aside.
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3
Return the bones/scraps to the pot- bring to a gentle simmer. Cover and keep the heat low. Simmer for at least an hour, or several hours if you have the time.
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4
Strain stock through cheesecloth, return to the pot.
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5
Quick version:
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6
Put the broth in a large dutch oven and heat over a low flame. Pick about 2 cups worth of chicken meat from the roast. Set aside.
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7
Both versions can continue on here:
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8
1 cup thinly sliced carrots (2 carrots)
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9
1/2 cup thinly sliced celery (1 rib celery)
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10
1/2 cup thinly sliced green onion (2 large onions)
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11
Add to the simmering stock and start the dumplings.
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12
To make the dumplings:
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13
3 tablespoons finely chopped fresh herbs such as parsley, chives, or thyme
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14
Combine flour, baking powder and salt in a bowl. Quickly rub in the butter with your fingers and then add the milk and herbs. Stir.
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15
To finish:
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16
Add the onions and chicken to the soup. Raise the heat a little and drop the dumpling dough into the soup by pulling rough balls from the dough, slightly smaller than a ping-pong ball. Cover and cook for 5 minutes. Remove the cover and poke at the dumplings, which should be bopping on the surface, to turn them. Keep the soup at a steady simmer and cook another 10 minutes or so.
