1 1/2 pounds boneless chicken thighs
1 cup all-purpose flour
1 quart chicken broth
1 1/2 teaspoons baking powder
2 carrots, diced
1/2 teaspoon kosher salt
1/2 large yellow onion, diced
1 cup milk
2 celery stalks, diced
2 tablespoons butter, melted
1 pound potatoes, peeled cut into 2-inch cubes
Bring the chicken broth to a simmer over medium-low heat and add the chicken thighs, leeks, carrots, onion, and celery.
Continue to simmer for an hour, then remove the chicken thighs and roughly shred the meat. Return the chicken to the soup, then add the potatoes and cook until tender, about 15 minutes more.
While the chicken soup simmers, sift the flour, baking powder, and kosher salt together with a fork, then stir in the milk and butter until fully incorporated.
After the potatoes are cooked, drop golf ball-sized lumps of the dumpling batter into the broth and simmer for 10 minutes or until the dumplings are fully cooked.