6 cups chicken stock
1 large onion
2 medium carrots
1 celery stalk
1½ lbs. boneless, skinless chicken thighs or breasts
4 sprigs fresh thyme
Salt and pepper
1 cup flour, plus more as needed
1½ tsp. baking powder
½ tsp. baking soda
3 Tbsp. butter (keep it in the fridge)
½ cup yogurt or buttermilk
3 cups frozen peas
• Put 6 cups chicken stock in a large pot and bring to a boil.
Trim, peel and chop the onion; add it to the pot.
Trim, peel and slice the carrots and chop the celery; add them to the pot.
Chop the chicken and add it to the pot.
• Add 4 sprigs thyme, a sprinkle of salt, and lots of pepper to the pot. When it boils, adjust the heat so the mixture simmers gently but steadily. Cook until the vegetables are tender and the chicken is cooked through, 5 to 10 minutes.
• Combine 1 cup flour, ¼ teaspoon salt, 1½ teaspoons baking powder, and ½ teaspoon baking soda in a food processor. Cut up 3 tablespoons cold butter and add to the food processor.
• Pulse a few times to blend the butter into the flour mixture. Add ½ cup yogurt or buttermilk and pulse until the mixture just forms a ball. Sprinkle a little flour onto your cutting board, turn out the dough and knead it 10 times.
• When the chicken and vegetables are done, transfer them to a bowl with a mesh strainer or slotted spoon (fish out the thyme). Adjust the heat so the stock bubbles gently and never boils.
• Drop about 8 heaping tablespoons of biscuit dough into the stock and cover. Cook, adjusting the heat to maintain a gentle bubble, until the dumplings are puffed and cooked through (a toothpick will come out clean), 12 to 15 minutes.
• Nestle the chicken and vegetables underneath the dumplings and add 3 cups frozen peas. Cook until the peas are warmed through, a minute or 2, taste and adjust the seasoning and serve.