MAKING

Salt and pepper both sides of chicken thighs.

In a skillet over low heat, place the chicken. When the fat from the chicken begins to render out cook chicken for 4-5 minutes per side. Remove chicken from skillet and set aside.

 Add chopped onions, sliced celery, and sliced carrots to the skillet. Season with salt

 Sauté vegetables until the onions are translucent. Add dry Sherry to skillet and scrape the bottom of the pan until the browned bits are no longer sticking to the pan. Pl

In a stock pot, place chicken. Add vegetables and liquid from the skillet to the stock pot.

Pour chicken stock into the stock pot, and cook the soup for about 30 minutes on medium heat. Remove chicken from stock pot, and allow to cool.

In a medium sized bowl add flour, sugar, salt, and baking soda. Stir the dry ingredients together. Stir in half and half and melted butter.

Shape dough into golf ball sized pieces and drop them into the stock pot.

Debone chicken and place it back into the stock pot. Cook for another 10 to 15 minutes

SERVING

If desired sprinkle with fresh parsley before serving.