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1
To poach the chicken, in a large saucepan, add the breasts and the chicken stock to cover.
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2
Add the bouquet garni.
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3
Bring to a boil over high heat, then decrease the heat to low.
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4
Simmer, skimming off the foam occasionally, until the chicken is tender, 10 to 15 minutes.
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5
(If the stock is cloudy, dont worry; its simply protein clarified from the stock.
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6
Just ignore it or strain it out.)
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7
Transfer the poached chicken to a warm plate; reserve the stock.
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8
Cover with a lid and set aside.
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9
To prepare the dumplings, in a bowl, combine the flour, cheese, baking powder, parsley, and 3/4 teaspoon of the salt.
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10
In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper.
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11
Add the milk mixture to the dry ingredients and stir to combine.
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12
In a second large saucepan, heat the oil over medium heat.
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13
Add the onion, carrots, and sweet potato.
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14
Cook until the onions are translucent, 3 to 5 minutes.
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15
Add the garlic and cook until fragrant, 45 to 60 seconds.
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16
Add the reserved stock and bring to a boil over high heat.
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17
Decrease the heat to low.
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18
Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock.
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19
Cover and simmer until the dumplings are cooked through and the vegetables are tender, about 20 minutes.
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20
To assemble, add the reserved chicken and cook just until heated through, about 5 minutes.
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21
Stir in the spinach; cover and continue cooking for an additional 30 to 45 seconds.
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22
Add the red pepper flakes.
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23
Taste and adjust for seasoning with salt and pepper.
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24
To serve, ladle into shallow bowls and garnish with additional cheese; serve immediately.
