Chicken-and-Dumpling Soup (Michael Symon) |
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Prep Time: 30 Minutes Cook Time: 140 Minutes |
Ready In: 170 Minutes Servings: 8 |
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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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.
6. Photograph by Yunhee Kim
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