Chicken-and-Dumpling Soup

Name: Chicken-and-Dumpling Soup
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 carrots, diced; 1 bulb celery root, peeled and finely diced; 1 kilograms organic chicken; 118 milliliters chicken fat (sold fresh or frozen in tubs at gourmet stores); 3 larges eggs; 1 bulb fennel, finely diced; 1 Tbsp fennel seeds, toasted; 296 milliliters all-purpose flour; 1 Tbsp chopped fresh parsley; 2 Tbsps chopped fresh tarragon; 4 sprigs fresh thyme; 4 cloves garlic, minced; 1 teaspoons ground nutmeg; 8 servings Kosher salt; 237 milliliters milk; 1 onion, finely diced; 8 servings Freshly ground pepper; 1 rutabaga, peeled and finely diced; 1 turnip, peeled and finely diced; 1 Tbsp unsalted butter; 946 milliliters white wine

Chicken-and-Dumpling Soup might be a good recipe to expand your main course recipe box. One serving contains 733 calories, 35g of protein, and 39g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 8. Autumn will be even more special with this recipe. 231 person found this recipe to be flavorful and satisfying. A mixture of kosher salt, carrots, turnip, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Melt the butter in a 6-quart pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

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.

Ingredients you will need

Celeriac

Vegetable

Rutabaga

Carrot

Fennel

Garlic

Turnip

Onion

Salt

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer.

Ingredients you will need

Fennel Seeds

Bay Leaves

Thyme

Water

Wine

Add the chicken and simmer for 2 hours.

Ingredients you will need

Whole Chicken

Remove the chicken and let cool. Pick off the meat in shreds; set aside.

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Meat

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.

Ingredients you will need

Salt And Pepper

Chicken Fat

Tarragon

Nutmeg

Milk

Equipment you will use

Sauce Pan

Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Whisk in the eggs, one at a time, to make a thick dough.

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Dough

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Ice Cream