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1
In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover.
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2
Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through.
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3
*Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
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4
Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool.
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5
Reserve broth and discard the thyme and bay leaf.
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6
When chicken has cooled, shred.
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7
Use your hands or a fork and make sure to get all the meat off the bone.
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8
Discard the skin and bones.
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9
Dumplings:
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10
Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together.
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11
In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients.
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12
Stir with a rubber spatula until combined.
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13
Using your hands, form dough into dumplings.
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14
Heat a large Dutch oven over medium heat and add oil.
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15
Once oil is hot, add onions, carrots, celery and garlic.
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16
Saute until soft, 3 to 4 minutes.
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17
Add reserved broth to Dutch oven with vegetables and add the chicken.
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18
Bring to a low simmer.
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19
Add dumplings 1 at a time into the simmering soup.
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20
Cover pan with a lid and cook for 25 minutes.
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21
Add salt and pepper, to taste, if necessary.
