# Components:
→ For the Chicken and Broth
01 - 1.5 pounds boneless, skinless chicken thighs or breasts
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 6 cups low-sodium chicken broth
08 - 1 cup pickle brine (from dill pickles)
09 - 1 cup diced dill pickles
10 - 1 teaspoon dried dill or 2 tablespoons chopped fresh dill
11 - 1 teaspoon dried thyme
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon salt, plus more to taste
→ For the Dumpling Noodles
14 - 1.5 cups all-purpose flour
15 - 1.5 teaspoons baking powder
16 - 0.5 teaspoon salt
17 - 2 tablespoons chopped fresh dill, or 1 teaspoon dried dill
18 - 2 large eggs
19 - 0.5 cup whole milk
20 - 2 tablespoons melted unsalted butter
→ For Finishing
21 - 2 tablespoons unsalted butter
22 - 0.25 cup chopped fresh parsley
23 - Fresh dill sprigs for garnish (optional)
# Directions:
01 - In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
02 - Add the chicken to the pot. Pour in the chicken broth and pickle brine. Incorporate the diced dill pickles, dill, thyme, black pepper, and salt. Bring the mixture to a rolling boil, then reduce the heat to low, cover partially, and simmer for 20 minutes, or until the chicken is thoroughly cooked.
03 - Carefully remove the cooked chicken from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
04 - While the soup is simmering, prepare the dumpling noodle batter in a clean mixing bowl. Whisk together the all-purpose flour, baking powder, salt, and dill. In a separate bowl, beat the eggs, whole milk, and melted butter until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just incorporated. Avoid overmixing.
05 - Drop heaping tablespoons of the dumpling noodle batter directly into the simmering soup. Cover the pot tightly and cook for 12 to 15 minutes, or until the dumplings are puffed and cooked through.
06 - Stir in the unsalted butter and freshly chopped parsley until the butter is melted and incorporated. Taste the broth and adjust seasoning with additional salt if necessary. Ladle the chicken and dumpling noodles into serving bowls. Garnish with fresh dill sprigs, if desired.
