I did a little variation on Bobby Flay’s Chicken and Dumplings Soup–my boyfriend loved it!! He usually doesn’t like soups, but he said I really did it for him this time.
Ingredients
Soup
:
- 1 large onion, diced
- small bag of baby carrots, diced
- 4 stalks of celery, diced
- Meat from 1 chicken, cooked and shredded
- 3 cups chicken broth
- half a handful of fresh parsley
- 1/2 bottle of white wine
- 2 bay leaves
- egg noodles
Dumplings:
- 1 cup milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cupall-purpose flour
- 3 eggs
Directions
Chicken:
Cut the medium sized chicken to pieces(a huge kitchen cleaver is best). Try to peel off the skin and fat as you go. The bones and giblets and everything else should further flavor the soup. Put all of the chicken parts into a large pot and pour all the white wine in–this will make the chicken nice and tender instead of stringy. Fill the rest of the pot with water until it covers the chicken well–keep in mind the boiling off of the wine that needs to be done. Keep boiling the chicken until it’s nice and tender, and the stew has the right taste you are looking for. Since I’m small, I can’t take the alcohol content, so as soon as the alcohol is gone, it’s ready. (Don’t add salt!! Wine and salt don’t really like each other, so either do one or the other–both are significant flavors)
Then, strain the broth from the chicken and set it aside.
Shred the meat from the chicken into another container–keep it covered so it doesn’t dry out!
Note: with leftover bones/meat, etc you can boil it into another chicken broth for use in this soup or later.
Soup:
In a small amount of cooking oil sweat the onion, carrots and celery.
Add chicken, 3 cups more broth, carrots, and bay leaves–boil for 10 minutes.
When pot is boiling, add egg noodles and set the timer for however long the egg noodles take on the instructions – usually 7 minutes.
add celery, parsley, and put in dumplings at 4 minutes.
put in dumplings at 3 minutes till completion.
Make dumplings:
Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
