Prepare the Chicken & Broth:

1. Season both sides of the chicken thighs with salt and pepper.
2. Sear the chicken: Heat a large Dutch oven (6 qt) over medium heat. Once hot, place chicken skin-side down and cook until browned. Flip and brown the other side, then remove and set aside.
3. In the same pot, sauté the onions until translucent (about 3-4 minutes).
4. Return the chicken thighs to the pot, then add chicken broth, thyme, sage, and garlic. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour.
5. Remove the chicken thighs and discard the herbs and garlic.

Shred the Chicken:

6. Remove and discard the skin and bones from the cooked chicken, then shred the meat and set aside.

Prepare the Dumplings:

7. In a mixing bowl, combine flour, sour cream, salt, and ½ cup of the chicken broth from the pot. Mix gently—do not over-mix.
8. Lightly flour a work surface and a rolling pin. Roll out the dough until ¼ inch thick.
9. Use a pizza cutter or pastry cutter to slice dumplings into ½-inch wide, 2-inch long strips.

Finish the Soup:

10. Add the dumplings, carrots, and celery to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until dumplings are puffed and cooked through.
11. Return the shredded chicken to the pot and stir to combine.
12. Adjust salt and pepper to taste.
13. If soup needs thickening, mix 1 tbsp flour with 1 tbsp broth to create a slurry, then stir it in. If it’s too thick, add extra chicken broth to thin it out.
14. Remove from heat and serve warm. Enjoy!