-
1
To prepare the dumplings, in a bowl, combine the flour, baking powder, parsley and 3/4 teaspoon of salt.
-
2
In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper.
-
3
Add the milk mixture to the dry ingredients and stir to combine.
-
4
In a second large saucepan, heat the oil over medium heat.
-
5
Add the carrots, onions and sweet potatoes.
-
6
Cook until the onions are translucent, 3 to 5 minutes.
-
7
Add the garlic and cook until fragrant, 45 to 60 seconds.
-
8
Add the stock and bring to a boil over high heat.
-
9
Reduce the heat to simmer.
-
10
Add the chicken and thyme.
-
11
Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock.
-
12
Cover and simmer until the dumplings and chicken are cooked through and the vegetables are tender, about 20 minutes.
-
13
(The best way to see if the dumplings are cooked is to remove one from the pot and let it cool slightly.
-
14
Using a chef's knife, halve the dumpling.
-
15
If the center looks dry, it is cooked.
-
16
If the dumpling looks gummy or wet, let them cook a bit longer.)
-
17
Stir in the spinach; cover and continue cooking for an additional 30 to 45 seconds.
-
18
Taste and adjust for seasoning with salt and pepper.
-
19
Ladle into warmed bowls and serve immediately.
