Chicken and Rosemary Lemon Dumplings

 

2 T. ghee, extra virgin olive oil, or avocado oil, plus more as needed

8 boneless, skinless chicken thighs (about 2 pounds)

Salt and pepper, to taste

1 yellow onion, diced

2 carrots, diced

1 rib celery, diced

3 cloves garlic, minced

1 T. chopped fresh parsley

1 T. chopped fresh chives

½ tsp. dried thyme

¼ cup all-purpose flour

4 cups chicken broth

 

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. salt

2 tsp. finely chopped fresh rosemary

Zest of 1 lemon (about 1 tsp.)

1 egg ¼ cup milk plus more as needed

Chopped fresh chives, for garnish

 

To make the soup: In a Dutch oven or heavy-bottomed pot, heat the ghee over medium-high heat. Season the chicken thighs with salt and pepper. When the ghee is hot, brown the chicken thighs. You may need to do this in batches, as loading the pot will decrease the temperature and the chicken may not brown properly. Transfer the browned chicken thighs to a plate and reserve. Add additional ghee to the pot if needed, and then add the onion, carrots, and celery and sauté until the vegetables are softened and onions are translucent, 5 to 8 minutes. Stir in the garlic, parsley, chives, and thyme and cook for 1 minute longer. Stir in the flour and continue stirring for about 30 seconds to 1 minute. Stir in the chicken broth and bring it to a boil. Once it reaches a boil, turn down the heat to a low simmer. Cube the browned chicken into bite-size pieces and add the chicken and any drippings back into the pot with the broth and vegetables. Let the mixture simmer on low while you prepare the dumplings. Season to taste with salt and pepper. To make the dumplings: In a medium bowl, add the flour, baking powder, salt, rosemary, and lemon zest. Mix to combine. Mix in the egg and the milk. You may need an additional T. or more of milk in order to achieve a somewhat sticky dough. With a muffin scoop or a T., drop dumplings gently into the simmering chicken and vegetable mixture. Try to evenly space the dumplings when dropping them into the pot. They will expand as they cook. Cover with a lid and simmer on low for about 10 minutes, letting the dumplings steam. The dumplings should be puffed up a bit and covering the top of the soup. If you like a little color on your dumplings or a bit of a toasty top, turn the oven on broil and place your Dutch oven or large pot in the oven, allowing the top of the dumplings to brown. Ladle into bowls, garnish with chopped fresh chives, and serve.