Instructions
Produce the Chicken Soup First
Place the chicken chunks in a big saucepan or Dutch oven and pour in the chicken stock. Simmer after coming to a boil.
Remove any froth that floats to the surface, and then combine the vegetables with the garlic, onion, carrots, celery, salt, pepper, bay leaves, and thyme.
Keep cooking until chicken is cooked through and soft, which should take 45 minutes to an hour.
After removing the chicken, place it on a cooling rack. Throw away the bay leaves.
After the chicken has cooled, remove any excess fat and skin before shredding it into bite-sized pieces. Put the chicken back into the pot after shredding it.
Second Step: Roll Out the Dumplings
Combine the flour, baking soda, and salt in a big basin and stir to combine.
Use a pastry cutter or your fingertips to cut in the cold butter until the mixture looks like coarse crumbs.
While whisking constantly, gradually pour in the milk until smooth. To maintain the dumplings’ tenderness, be careful not to overmix.
Third, Put the Dumplings in the Oven
Return the soup to a low simmer.
Spoon the dumpling dough into the soup while it’s cooking, being careful not to let the spoons contact.
Simmer, covered, for fifteen to twenty minutes. When done, the dumplings should swell and be completely cooked.
Reevaluate the seasoning and make any necessary adjustments.
Serve
Spoon the dumpling soup into individual bowls, garnish with chopped fresh parsley, and savor the heartwarming, nostalgic tastes!
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