Chicken Soup With Buttermilk Dumplings
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
56
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter1 large
Onion (minced)3 cloves
Garlic (minced)1 cup
White Wine (dry)6 cups
Chicken Stock1
Bay Leaf1 tsp
Salt2 tbsps
Cornstarch1 cup
Heavy Cream1.25 cups
All-Purpose Flour1 tsp
Baking Soda3 tbsps
Parsley (minced)Directions:
1
Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes
2
Add the garlic and cook, stirring, 1 minute
3
Add the wine and reduce 1 minute
4
Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste
5
Add the chicken to the pot and bring liquid to a boil
6
Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes
7
Remove the chicken from the pot and transfer to a cutting board
8
When cool enough to handle, remove meat from bones
9
Cut chicken into bite-side pieces
10
Skim surface of cooking liquid and strain it through a sieve into a large saucepan
11
Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender
12
In a small bowl, whisk together the cornstarch and the cream
13
Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened
14
Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste
15
Bring to a simmer and top with the dumplings, spacing them evenly
16
Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes
17
Sprinkle with chives or parsley
18
; Into a bowl, sift the flour, baking soda, and salt
19
Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal
20
Stir in just enough buttermilk to form a soft dough
21
Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces