Heat 2 tbsp olive oil in a thick-bottomed Dutch oven or large stock pot over medium-high heat.

Fry the chicken thighs in two batches, about 5 minutes per side, until browned. Remove and set aside with any juices.

Add the chopped celery, carrots, onions, garlic and dried thyme to the hot oil. Sauté, stirring, until softened, about 5–7 minutes.

Return the chicken to the pot and add 10 cups chicken stock and the bay leaves. Bring to a simmer and cook 20–30 minutes, until chicken is cooked through.

Remove the thighs to a cutting board and shred the meat with two forks; discard any bones if present.

Whisk the reserved 2 cups chicken stock with 1 cup of flour until smooth to make a slurry.

Gradually pour the slurry into the simmering pot, stirring until the broth thickens. Repeat the whisk-and-add process as needed until the sauce reaches your desired consistency.

Make the dumpling batter: in a bowl combine 2 cups flour, 4 tsp baking powder, 1 tsp salt and 2 tsp dried parsley. Stir in 3/4 cup milk and 4 tbsp olive oil until just combined.

Drop 8–10 spoonfuls of dumpling dough onto the surface of the simmering chicken mixture. Cover and simmer gently for 10–15 minutes, until dumplings are cooked through and puffed.

Return shredded chicken to the pot if not already added, season with salt and pepper to taste, remove bay leaves, and serve hot.