Chicken-And-Dumpling Soup
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Unsalted Butter4 cloves
Garlic (minced)4 cups
White Wine1 tbsp
Fennel Seed (toasted)4 sprigs
Thyme (fresh)1 cup
Milk2 tbsps
Tarragon (chopped fresh)1 tsp
Ground Nutmeg11 cups
All-Purpose Flour3 large
Egg1 tbsp
Parsley (chopped fresh)Directions:
1
Melt the butter in a 6-quart pot over medium heat
2
Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes
3
Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer
4
Add the chicken and simmer for 2 hours
5
Remove the chicken and let cool
6
Pick off the meat in shreds; set aside
7
About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat
8
Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed
9
Whisk in the eggs, one at a time, to make a thick dough
10
Bring the soup to a boil
11
Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup
12
Cover and cook until the dumplings float to the surface, about 10 minutes
13
Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls
14
Photographed by: Yunhee Kim