Name: Easy Chicken and Dumplings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds); 2 teaspoons kosher salt, divided; 0.75 teaspoon black pepper, divided, plus more for garnish; 1 medium-size (9-ounce) yellow onion, chopped (about 1 cup); 2 medium carrots (about 6 ounces), peeled and cut into 1/4-inch-thick rounds (about 1 cup); 2 large celery stalks (about 5 ounces), chopped (about 1 1/3 cups); 0.25 cup all-purpose flour; 6 cups water; 1 tablespoon jarred chicken stock base (such as Better Than Bouillon); 1 small bunch thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish; 1.5 cups self-rising flour (about 6 ounces); 0.75 cup buttermilk; 2 tablespoons unsalted butter, melted

Ingredients

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
2 teaspoons kosher salt, divided
0.75 teaspoon black pepper, divided, plus more for garnish
1 medium-size (9-ounce) yellow onion, chopped (about 1 cup)
2 medium carrots (about 6 ounces), peeled and cut into 1/4-inch-thick rounds (about 1 cup)
2 large celery stalks (about 5 ounces), chopped (about 1 1/3 cups)
0.25 cup all-purpose flour
6 cups water
1 tablespoon jarred chicken stock base (such as Better Than Bouillon)
1 small bunch thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish
1.5 cups self-rising flour (about 6 ounces)
0.75 cup buttermilk
2 tablespoons unsalted butter, melted

Steps

Evenly sprinkle the chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Lay them skin side down in a medium Dutch oven and cook over medium-high heat without disturbing for about 10 minutes, until the skin is brown and crisp. Move the chicken to a plate, leaving the drippings in the Dutch oven.
Put the onion, carrots and celery into the Dutch oven. Cook over medium-high heat for about 6 minutes, stirring often, until just softened. Add all-purpose flour and stir constantly as it cooks for 30 seconds. Stir in 6 cups water, the stock base and thyme sprigs, then return the chicken and bring to a boil over medium-high heat. Lower to medium-low and gently boil, stirring occasionally, until the vegetables are tender and a thermometer in the thickest part of the chicken reads at least 165°F, about 15 minutes. Leave the Dutch oven over medium-low heat while moving the chicken to a cutting board to cool for 5 minutes. Shred it and discard the skin and bones. Remove and discard the thyme from the Dutch oven, then return the shredded chicken. Stir in the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
In a medium bowl, stir the self-rising flour, buttermilk and butter together just until combined. Bring the soup to a boil over medium-high heat and drop in heaping tablespoonfuls of batter. Cover, lower to medium and cook undisturbed for about 18 minutes, until the dumplings are cooked through. Finish with additional pepper and thyme leaves.