Photo: Chicken-and-Dumpling Soup Recipe
Ingredients
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 2 carrots, diced
- 1 bulb celery root, peeled and finely diced
- 1 turnip, peeled and finely diced
- 1 rutabaga, peeled and finely diced
- 1 onion, finely diced
- 1 bulb fennel, finely diced
- Kosher salt
- 4 cups white wine
- 1 tablespoon fennel seeds, toasted
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 2 1/2-pound organic chicken
- 1 cup milk
- 1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)
- 2 tablespoons chopped fresh tarragon
- 1/2 teaspoon ground nutmeg
- Freshly ground pepper
- 1 1/4 cups all-purpose flour
- 3 large eggs
- 1 tablespoon chopped fresh parsley
Directions
Melt the butter in a 6-quart pot over medium heat. 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.
Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
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. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.
Photograph by Yunhee Kim
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By KateyH
on February 22, 2013
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The broth and dumplings had very little flavor. Simmering a smallish chicken for so long made the flesh dry and inedible and turned the veggies into mush. Sorry, Michael. This is not up to your usual standard of excellence.
By mickray2002_6197638
Silver Spring, MD
on December 22, 2012
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Watery and almost favorless--far too much time and effort for so little flavor. I am hopeful that it tastes better as leftovers, because I served up two bowls immediately upon finshing the dumplings and could not have been more disappointed. I suspect stock instead of water might have helped. I have no idea how, or why, so many folks are singing this dish's praises. Let down.
By Chef #1490207
Glennville, CA
on February 25, 2012
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I tried it & it was sure good. I am use to the old fashioned okie Chicken & Dumplings. This was sure different & delicious. But I always like a little bit of spice so I added a few chili flakes. I make home made dog food out of boiled chickens so I save the fat that I skim off the top & freeze it. Chicken fat is much healthier for you than any other kind. However I do save all my beef fat for making soap. So nothing goes to waste at my house. Between chickens, rabbits, horses, compost pile, etc all is used. Good recipe again as usual Michael Symon. *THUMBS UP*
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