Directions

• Heat oil in an 8-quart saucepan or pot over medium-high heat. Add chicken and cook, turning occasionally until browned, about 4 minutes. Transfer chicken to a plate and set aside.
• Return the saucepan to the heat and stir in the onion, celery, parsnip, thyme, and parsley. Cook, stirring occasionally until vegetables are just starting to soften, about 3 minutes.
• Add the reserved chicken and broth. Bring to a boil and then reduce heat to medium-low, cover and simmer until chicken and vegetables are very tender, about 40 minutes.
• Meanwhile in medium bowl, combine flour, potato flakes, baking powder, and ¼ teaspoon of the salt. Add milk and stir until just moistened.
• Drip batter by dropping 16 heaping teaspoons onto the broth mixture.
• Cover, making sure not to lift the lid as the dumplings are cooking, and return to a simmer; cook until dumplings are cooked through, 12 to 14 minutes.
• Remove from the heat and stir the remaining ½ teaspoon salt and pepper into the chicken mixture. Divide among bowls and garnish with additional chopped parsley.