Tender chunks of chicken in a rich flavorful soup with fluffy dumplings.

Chicken and Dumplings

Serves 4-6

A bowl of this soup makes for a perfect remedy to a cold night or Sunday dinner. This soup is reminiscent of Jewish Matzo Ball soup due to its rich chicken flavor and tender dumplings.

Ingredients

Broth

1.5kg (3.25 lb) whole chicken

2.6 liter (11 c) water

25 whole garlic cloves, ends trimmed

5-10 small dried chilis -optional

1 bay leaf

1 t dried thyme

Soup

Chicken Broth

360g (1 large) onion, small dice

250g (10) button mushrooms, cut in 6

175g (1 medium) carrot, small dice

150ml (.75 c) white wine

98g (2 stalks) celery, small dice

45g (1/3 c) All purpose flour

2 T soy sauce

2 T heavy cream - optional

2 t Dijon mustard

1.5 t kosher salt

1 t ground black pepper

1 bay leaf

Dumplings

260g (2 c) All purpose flour

150 - 200ml (.75 - 1 c) buttermilk

80g (1/3 c) carrot, bruinose

45g (.25 c) scallion, minced

12g (1 T) baking powder

3g (.75 t) kosher salt

2g (.5 t) garlic powder

2g (2 t) dried parsley

2 eggs

Recipe Know-how

Broth

1.      Place all broth ingredients in a large pot. Cover. Bring to a boil.

• Boil broth 5 minutes.

• Reduce to simmer. Simmer 45 minutes.

The bubbles that come from the pot should be small but constant.

Skim any scum that may rise to the top throughout the cooking process.

• Once cooked, remove the chicken and garlic cloves set aside. Discard bay leaf and chilis.

• Skim as much of the chicken fat from the broth as possible and set aside. Reserve broth for making the soup.

Soup

2.      Pull the chicken meat into large strips, discarding bones and skin. Set chicken aside.

3.      In a small bowl, mash garlic cloves with a fork. Add heavy cream and Dijon mustard. Set aside.

4.      Place 3 T of the chicken fat in a large wide pot over medium-high heat.

If the chicken did not release an adequate amount of fat, use a combination of butter and oil in its place.

• Saute mushrooms until golden brown on all sides 3 – 4 minutes.

• Add onions, celery, carrots, salt, pepper, and bay leaf. Saute 3 minutes.

• Add flour. Cook 1 minute.

• Add wine stirring constantly. Cook until thickened.

• Add broth, stirring constantly to prevent lumps.

• Add garlic mixture and soy sauce. Increase heat and bring soup to a boil.

• Reduce soup to a simmer. Simmer 15 minutes uncovered.

• Add chicken. Simmer 2 minutes.

• Taste for seasoning adjusting salt and pepper to taste.

Mix dumplings only when ready to serve.

Dumplings

5.      In a medium mixing bowl, combine 150ml (.75 c) buttermilk and eggs.

6.      In a large mixing bowl, combine flour, baking powder, salt, garlic powder and parsley.

• Add the carrots and scallions. Toss to combine.

• Add liquids, stirring gently with a rubber spatula until just combined.

Add remaining buttermilk as needed to make a soft, thick dough.

Finishing

7.      Bring soup to a light simmer.

8.      Using a spoon dipped in water, drop dollops (about 1.5 - 2 T) of dough into soup. Trying to leave space between each dumpling.

• Dip the spoon back into the water after each dumpling. You should have about 16 dumplings.

• Cover pot.

• Poach dumplings for 5 minutes. Using a spoon, gently separate any dumplings that spread together and flip each dumpling.

Ensure that the soup maintains a gentle bubble throughout the cooking. A rolling boil will hinder proper cooking.

• Poach dumplings 5 minutes longer.

9.      Serve dividing dumplings and soup between bowls and grinding fresh pepper on top.