Heat the olive oil in a large Dutch oven set over medium-high heat. Once hot, add the chicken pieces, seasoning them generously with Kosher salt and black pepper. Cook until the chicken is no longer pink, about 5 to 7 minutes. Remove the cooked chicken to a plate and set aside. This step is crucial as it develops flavor right at the start.
Melt the unsalted butter in the same pot. Add the chopped onions and sliced carrots, stirring often for about 3 to 5 minutes until they're tender. Next, add the garlic and continue to stir for another 30 to 60 seconds until fragrant. You want the vegetables to soften without browning too much, as they will add sweetness to the broth.
Reduce the heat to medium-low. Sprinkle the all-purpose flour over the vegetables and stir continuously for about 2 minutes. This will cook off the raw flour taste and begin to thicken the mixture. Make sure to coat all the vegetables evenly.
Return the cooked chicken and any juices back to the pot, giving it a good stir to combine everything. This layering of flavors is what creates the depth in your broth.
Pour in the chicken broth and add the heavy cream, thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer, allowing it to bubble gently for about 15 minutes. This is where the flavors meld together beautifully.
While the broth simmers, prepare the dumplings. In a large mixing bowl, whisk together the remaining all-purpose flour, baking powder, salt, and black pepper. Make a well in the center and add the milk and melted butter. Stir until just combined; avoid overmixing to keep the dumplings fluffy.
Using a large spoon or cookie scoop, portion the dumpling dough into 1-inch round balls. Gently drop them into the simmering soup. Be careful not to overcrowd them, as they will expand while cooking.
After all the dumplings have been added, cover the pot with a lid. Let the soup simmer for 15 minutes without lifting the lid. This helps the steam cook the dumplings through, making them light and fluffy.
Once the time is up, check that the dumplings are cooked through. Remove the lid and stir in the chopped fresh parsley for a burst of freshness. The dumplings should be light and airy, a perfect complement to the rich broth.
Portion the hot Chicken and Dumplings into shallow bowls and garnish with additional parsley, if desired. Serve immediately for the best experience. You’ll be amazed at how all the flavors come together in this heartwarming dish.
