My Mom's Chicken & Dumplings Updated

Step 1: Note: I have a large wide soup pot, which really works great with this. It allows me to add more dumplings which I love; but, any large pot will work. Also, you can prepare this stove top or in the oven on 350 degrees.

Step 2: Chicken ... Let the chicken rest on the counter to take the chill off. Then, season with plenty of salt and pepper. Saute the chicken in a large heavy soup pot, in the olive oil, on medium high heat. You want to get a nice sear on each side. You may need to do this in 2 batches. If you over crowd the pan, the chicken will steam, rather than brown. Once the chicken has a nice sear; transfer to a plate.

Step 3: Vegetables ... Note, I don't like to cut the vegetables too small; and, they should all be cut around the same size.. Now the carrots; if they are really thick, cut in half lengthwise; then, cut in 1" pieces. Add the onion, leek, garlic, celery, carrots, and dried thyme to the pan drippings; and, stir until everything is coated. Continue to cook about 3 minutes on medium heat, stirring often. If the pan is a bit dry; add a drizzle of olive oil, but you probably will not need to.

Step 4: Broth Base ... Add the wine, and deglaze the pan; scraping up any brown bits off the bottom - that has tons of flavor. Add the chicken back in, bay leaves, broth, dissolved chicken bouillon, and 5 1/2 cups of water. To make the dissolved bouillon - take the remaining 1 cup of water and bouillon cubes; and heat it up in the microwave for 30 seconds to 1 minute; then, stir until dissolved.

Step 5: Bring to pot up to a light boil, medium high heat. Then, reduce the heat to medium-medium low; and, simmer for 20-25 minutes, until the chicken is tender. Season lightly with salt and pepper as it cooks - only if needed.

Step 6: Chicken ... Remove the chicken from the broth to a cutting board. Once cooled enough to handle, pull the chicken off the bones; remove the skin - and, cut or shred the chicken. I actually prefer to shred mine. Transfer to a bowl and set to the side. Also, remove the bay leaves at this time.

Step 7: Thickening ... Add the flour and a cup of the broth from the pot; and mix to combine. Bring the heat up to medium; and, slowly add it to the soup, stirring until the broth begins to thicken (you don't want it too thick); remember, you will be cooking dumpling in the broth as well - so, just slightly thickened. Once it has thickened, add the chicken back in; and, taste and season only if necessary. Remember, you have been seasoning along the way.

Step 8: Dumplings ... Mix all the ingredients in a bowl until well combined. Then, on medium to medium low heat; and, heaping tablespoons of the dumpling mix to the broth; cover, and cook 10-15 minutes until firm. The last minutes you can add the peas in if you want; they are optional.

Step 9: Serve and ENJOY! ... Family style; and, add a nice salad on the side. True comfort food.