A comforting and hearty dish featuring tender chicken and fluffy herb-infused dumplings, perfect for a cozy meal.
Place the chicken thighs in a large pot and cover with water.
Use boneless chicken thighs for easier shredding later.
Bring the water to a boil, then reduce heat and simmer until the chicken is cooked through.
Simmering gently ensures the chicken remains tender.
Remove the chicken from the pot and set aside to cool slightly.
Allow the chicken to cool enough to handle safely.
Add the carrots, celery, peas, poultry seasoning, and black pepper to the pot.
Chop the vegetables into uniform pieces for even cooking.
Pour in the white wine and bring the mixture to a boil.
The wine adds depth to the broth's flavor.
In a mixing bowl, combine the flour, butter, milk, and parsley to form a dough.
Mix until just combined to avoid tough dumplings.
Pinch off small pieces of dough and drop them into the boiling broth.
Ensure the broth is boiling to cook the dumplings properly.
Shred the cooked chicken and return it to the pot.
Shred the chicken into bite-sized pieces for easy eating.
Simmer the mixture until the dumplings are cooked through and the broth thickens slightly.
Stir occasionally to prevent sticking.
Serve the dish hot, garnished with additional parsley if desired.
Serve with a side of crusty bread for a complete meal.
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