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Sprinkle chicken with 1/8 teaspoon each salt and pepper. In a large Dutch oven, heat oil over medium-high heat, add chicken and cook until browned on both sides. Reduce heat to medium. Cook, covered, for 7 to 9 minutes more or until chicken is no longer pink (170°F). Remove chicken; cool.
Add carrots, celery and leek to Dutch oven. Cook, covered, for 5 to 7 minutes or until vegetables are tender.
Cut chicken into 1/2-inch pieces. Return chicken to Dutch oven. Add broth, thyme and bay leaf. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.
Meanwhile, prepare dumplings. In a medium bowl, stir together flour, chives, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined.
Remove and discard thyme and bay leaf from soup. Stir in parsley; season to taste with the remaining pinch each salt and pepper. Bring to a boil. Drop dumpling dough by large spoonfuls on top of bubbling soup. Cook, uncovered, for 10 minutes. Reduce heat to medium-low. Cover and cook about 10 minutes more, or until a toothpick inserted into centers of dumplings comes out clean. Ladle into bowls.