Ingredients:

  • 680g bone-in, skin-on chicken thighs
  • 15ml extra virgin olive oil
  • 200g carrots, diced
  • 150g celery, sliced
  • 160g yellow onion, finely chopped
  • 9g garlic, minced
  • 1.4 liters low-sodium chicken bone broth
  • 2g fresh thyme leaves
  • 250g all-purpose flour
  • 10g baking powder
  • 5g sea salt
  • 240g plain non-fat Greek yogurt
  • 60ml skim milk
  • 15g fresh parsley, finely chopped

Instructions:

  1. Heat 15ml olive oil in your pot and place the 680g of thighs skin side down.
  2. Cook until the onions are translucent and fragrant. Add the 200g carrots, 150g celery, and 160g onion to the same pot.
  3. Add 9g minced garlic and cook for 30 seconds. Pour in a splash of the 1.4 liters of bone broth, scraping the bottom with a wooden spoon to loosen the flavor.
  4. While the soup simmers, whisk together 250g flour, 10g baking powder, and 5g sea salt. Fold in the 240g Greek yogurt and 60ml skim milk until just combined and a shaggy dough forms.
  5. Remove the chicken from the pot. Discard skin and bones, then shred the meat into bite-sized pieces and return it to the liquid.
  6. Use a small scoop to drop rounded tablespoons of dough directly into the simmering broth.
  7. Cover the pot immediately with a tight fitting lid. Simmer covered for 12-15 minutes until the dumplings have puffed up and a toothpick comes out clean.
  8. Stir in the 15g of fresh parsley and season with extra black pepper.