Mimi’s chicken and dumplings recipe

Ingredients

• 2 Tablespoons olive oil
• One 3½-pound chicken, cut into pieces, plus 1 pound boneless, skinless chicken thighs
• 2 celery stalks, coarsely chopped
• 4 carrots, peeled and sliced
• 1 medium onion, chopped
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 4 cups low-sodium chicken broth
• 1 cup water, if needed
• 2 Tablespoons chopped fresh flat-leaf parsley
• Dumplings

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken, and sear on all sides until golden brown, about 10 minutes. Once cooked through, remove the chicken and set aside.
2. Add the celery, carrots, and onion to the same pot and cook for 5 minutes, or until they soften. Stir, scraping the yummy brown bits off the bottom of the pot. Add the salt, pepper, and cumin, stir to combine, and cook for 2 minutes.
3. Add the chicken to the pot and pour in the broth. If there is not enough broth to cover the chicken, add the water. Increase the heat to high and bring the liquid to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes, or until the chicken is no longer pink inside. Sprinkle in the parsley.
4. Carefully drop the dumplings into the simmering broth. When the dumplings rise to the top, cover and simmer the soup for 15 minutes.
5. Divide the chicken and dumplings among bowls and serve immediately.