Preparation Instructions

• Gather and prep all of your soup ingredients according to the ingredient list above.
• Place chicken thighs on a large plate and sprinkle with salt and pepper. Heat a large soup pot over medium-high heat and add ghee.
• Once melted and pot is hot, add chicken thighs skin-side down and sear for 5 to 6 minutes until golden-brown. Flip and sear for 3 to 4 minutes more. Remove and set aside.
• Add leeks, carrots, celery, and parsnip to the pot and sauté for a couple of minutes. Add garlic, Italian seasoning, and white pepper, and stir to combine.
• Sprinkle flour evenly over the veggies and stir to incorporate for about 30 to 45 seconds. Slowly pour in the chicken stock while whisking.
• Bring soup base to a vigorous simmer, add chicken thighs back in, cover and reduce heat to gently simmer for 20 minutes.
• After 20 minutes, turn off the heat and carefully remove chicken thighs. Place them onto a cutting board to cool.
• Once slightly cooled, remove skin and bones from thighs and shred the meat. Add meat back into the soup pot.
• Prepare all herb dumpling ingredients according to the ingredient list.
• In a large bowl, gently mix all dumpling ingredients just until a thick batter forms.
• Place soup back onto medium-high heat and bring to a vigorous simmer. Drop dumpling batter into simmering soup.
• Cover and cook dumplings in the simmering soup for about 20 minutes until tender.
• Gently stir in chopped parsley and fresh thyme leaves, ladle up, and enjoy.