Preparation

• Gather and prep all of your soup ingredients according to the ingredient list to have ready and organized for use.
• Place chicken thighs onto a large plate, sprinkle with salt and pepper. Heat ghee (or butter) in a large soup pot over medium-high heat.
• Add the chicken thighs skin-side down and sear for 5 to 6 minutes until golden-brown. Flip and sear for another 3 to 4 minutes. Remove and set aside.
• Add leeks, carrots, celery, and parsnip to the pot and sauté for a few minutes. Add garlic, Italian seasoning, and white pepper, stir to combine.
• Sprinkle in flour, stir to incorporate for 30 to 45 seconds. Slowly pour in chicken stock while whisking to avoid lumps.
• Bring to a simmer, add chicken thighs back into the pot, cover, and let it simmer for 20 minutes.
• After 20 minutes, turn off heat and carefully remove chicken thighs. Place on a cutting board to cool.
• Once cooled, remove skin and bones, shred the meat, and return it to the soup pot.
• Prepare herb dumpling ingredients as per the list.
• In a large bowl, mix together all dumpling ingredients until a thick batter forms.
• Bring soup back to medium-high heat. Drop dumpling batter into simmering soup. Cover and cook for about 20 minutes.
• Gently stir in chopped parsley and thyme leaves, ladle up, and enjoy.