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I made this soup on a cold, wet night when there was nothing to do but cook. It’s the liquid version of a chicken pot pie – delicious and soothing, it’ll warm you to the core.

A few notes on this recipe: though I used frozen veggies (I wasn’t in the mood to chop!) you could certainly use fresh and swap in the veggies of your choice. But if you do opt for fresh onion, carrots, etc., sauté them at the beginning, when you’re browning the chicken. Also, if you don’t have chicken stock on hand, veggie stock or even water will work. Finally, I used a combination of whole wheat and white flour, but either will do.

For the soup:
1 1/2 pounds chicken thighs and breast parts, skin-on and bone-in
Salt and pepper
1 tablespoon olive oil
2 quarts chicken stock, warmed
1/2 teaspoon dried dill
2 cups frozen corn
2 cups frozen peas
2 cups frozen pearl onions
1/3 cup all-purpose flour
Salt and pepper

For the dumplings:
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon butter, melted
3/4 cup whole milk

1. Pat the chicken dry with a paper towel and season each piece generously with salt and pepper.

2. Drizzle olive oil into a large, deep pot and set heat to medium-high. Brown the chicken on all sides, starting with the skin-side down.

3. When chicken is browned, remove it from the pot. Lower the heat and whisk the flour into the rendered fat. Stir constantly for 2-3 minutes then slowly ladle in warmed stock, whisking as you go. When all the stock is added, bring to simmer and season to taste with salt and pepper and add the dried dill.

3. Discard the chicken skin and return chicken pieces to the pot. Poach the chicken in the stock until cooked through – about 20 minutes – then remove from the pot again and allow to cool. When the chicken can be handled, pull the meat from the bones and shred. Set aside.

5. While chicken is cooling, prepare dumpling batter: whisk together flour, baking powder, and salt, then add butter and milk. Gently stir until mixture comes together.

6. Add the onions, then drop dumpling batter by the teaspoonful into simmering liquid. Then cover and cook until dumplings are done – about 15 minutes. If dumplings aren’t done after 15 minutes (use a toothpick or skewer to test), cover the pot again, and cook for another 5 to 10 minutes.

7. When dumplings are done, gently stir in peas, corn and reserved chicken and adjust seasonings if needed. Serve.