1 onion, chopped
3 carrots, chopped
2 ribs of celery, chopped
2 cloves garlic, minced
2 generous cups of diced cooked chicken
2 tsp kosher salt, divided
2 Tbsp olive oil
6 cups chicken broth or stock
2 tsp dried thyme
1 bay leaf
3 Tbsp unsalted butter
1/4 cup all-purpose flour
1 cup noodles
Dumplings
4 Tbsp unsalted butter
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp kosher salt
1 cup heavy cream
2 Tbsp chopped parsley (garnish)
Heat 2 Tbsp olive oil in a Dutch oven. Add the chopped onion, carrot, celery, and garlic to the pot. Sprinkle with the dried thyme and a teaspoon of kosher salt. Cook, stirring occasionally until the vegetables have softened, about 5 minutes.
Add the butter to the mixture and cook until melted. Sprinkle the flour over the mixture and stir to coat the vegetables. Cook a few minutes, until lightly browned.
Pour in the chicken broth or stock stirring to combine. Bring to a boil. Add the chicken chunks and the noodles. Reduce the heat to medium. Cook the mixture for about ten minutes, stirring occasionally, until the mixture has thickened slightly.
Dumplings: Melt 4 Tablespoons unsalted butter. In a mixing bowl use a whisk to combine the flour, baking powder, and salt. Add the butter and the heavy cream. Stir the mixture with a wooden spoon until a soft dough forms. If the dough appears dry, add additional cream by the tablespoonful.
Drop golf ball size portions of the dough into the simmering stew.
Cover the pot and cook for 17 minutes. (No peaking until time is up!)
Uncover and check the dumplings for doneness. They will have doubled in size and when tested with a toothpick, it will come out clean. If any crumbs are on the toothpick, recover the pot and allow to cook for an additional 2-3 minutes.
Serve in bowls with a sprinkle of chopped parsley!