Preparation

• Season the chicken all over with salt and pepper.
• Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.
• Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.
• Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.
• Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.
• Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.
• Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper.
• Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!