Chicken Noodle Soup and Dumplings Too.

I mentioned I was de-railed from my meal plan last week. My son came down with a fever and asked if I could please make him Chicken Soup to get better. Of course, I obliged. I had recently come across Thomas Keller’s recipe for Chicken Soup with Dumplings and I wanted to try it out. A perfect opportunity. I tweaked the recipe and I made fewer dumplings in favor of adding some egg noodles. It was very good and warming. I made a big pot so we had it for dinner two nights.

Recipe: Chicken Noodle and Dumpling Soup

Summary: An adaptation of Thomas Keller’s recipe.

Ingredients

  • 2 tbs Unsalted Butter
  • (1) 4 lb. Whole Chicken
  • 58 oz. Low Sodium Chicken Broth
  • 2 Whole Carrots – cut in thirds
  • 2 Stalks Celery – cut in thirds
  • 1 Whole Onion – peeled and cut in quarters
  • 1 Whole Parsnip – cut in thirds
  • 2 Bay Leaves
  • 4 Sprigs Thyme
  • Kosher Salt to taste
  • 20 Black Peppercorns
  • Handful of Parsley Sprigs
  • Handful of  Dill
  • Roux – 3 1/2 tbs Unsalted Butter, 1/4 cup Flour
  • 1 cup Baby Carrots – chopped into bite sized pieces
  • 3/4 tsp honey
  • 1 garlic clove – minced
  • Black Pepper to taste
  • 1 cup Celery – chopped into bites sized pieces
  • 1 medium Onion – chopped into bite-size pieces
  • 1 1/4 cup Thin Egg Noodles

Dumplings

  • 1/2 cup Water
  • 2 tbs Unsalted Butter
  • 3/4 tsp Kosher Salt
  • 1/3 cup All Purpose Flour
  • 1/2 tsp Dijon Mustard
  • 1 large Egg
  • 1 tbs Parsley – finely chopped

Fill a wide deep pot with salted water and bring to a simmer. Combine water, butter and 1/2 teaspoon salt in a medium saucepan over medium-high heat until it simmers. Add the flour all at once and stir quickly with a wooden spoon. The dough will pull away from the sides and bottom and be a glossy, smooth ball. Continue to cook for 4-5 minutes longer. A thin coating of dough will form on the bottom of the pan. Immediately transfer the dough to a stand mixer and add in mustard and salt and mix on low for a few seconds to allow some heat to escape. Add in the egg and continue to mix on the lowest setting until it is completely incorporated. Mix in the parsley. Using 2 teaspoons drop the dough into the simmering water and cook until the dumplings float (about 5 minutes). Cook them in batches so as not to overcrowd the pot. Cut one open to ensure it is cooked through before removing the rest with a slotted spoon. Set dumplings aside until you are ready to add to the soup.

Instructions

  1. Melt butter in a large stockpot over medium-low heat.
  2. Add carrots, celery, onion, parsnip, 1 bay leaf, 2 sprigs thyme, and salt to taste. Saute about 15 minutes until soft.
  3. Add in chicken broth, parsley, dill and peppercorns and bring to a boil. Reduce to a simmer. Partially cover and simmer 20-30 minutes.
  4. Rinse and pat chicken dry. Place chicken in the pot and add water to cover if necessary. Bring to a boil then reduce heat and simmer for 1 hour. Skim the top as necessary.
  5. Using tongs remove chicken to a plate. Pull off the breast meat and the leg meat and place the rest of the whole chicken back in the pot to simmer for 30 minutes.
  6. Shred the chicken breast and leg meat on the plate, cover and place in the fridge.
  7. Make the Roux. Melt butter for roux in a saucepan over medium heat. When it is almost melted, whisk in the flour. Cook and whisk continuously for3-4 minutes. The roux should bubble but not brown. Set it aside and let cool.
  8. Using colander strain the broth into a bowl to remove the solids.
  9. Place the broth back into the stock pot and bring to a simmer. Skim off the fat from the top.
  10. Whisk in the roux a little at a time until you reach desired thickness, it should coat the back of a spoon. I did not choose to make it that thick. Simmer for 30 minutes. It will thicken while it cooks. Skim the soup as necessary.
  11. Place the chopped carrots into a saucepan with the honey, thyme, garlic, bay leaf and a pinch of salt. Add water to cover and simmer and cook about 5 minutes. Drain carrots and set aside.
  12. Add in the chopped onions, celery and cooked carrots.
  13. Add in the shredded chicken meat.
  14. Add in the egg noodles and simmer for 10 minutes.
  15. Ladle soup into bowls add a little fresh chopped parsley and top with dumplings. Serve hot.
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