Categories: Soup
Ingredients
- Soup:
- 1 tbsp. unsalted butter
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 tbsp. flour
- 7 cups chicken broth
- 1 lb. chicken breasts
- 2 bay leaves
- Black pepper
- Dumplings:
- 1 cup flour
- 1 tsp baking powder
- 1 tbsp. chopped fresh chives
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 large egg yolk, beaten
- 1/2 cup chilled chicken broth
- 1/4 cup chopped fresh parsley, for garnish
Directions
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For the soup: In a large nonstick skillet, melt the butter over medium heat. Add the celery, carrots, onion, and garlic and cook, stirring, until soft and fragrant, about 12 minutes. Sprinkle the flour over the vegetables and cook, stirring, 1-2 more minutes. Transfer to a slow cooker. Add the broth, chicken breasts, bay leaves, and pepper to taste.
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Cover and cook on LOW for 8 hours. Remove the chicken, shred with 2 forks, and return to the slow cooker. Discard the bay leaves. Cover and set to HIGH.
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For the dumplings: In a large bowl, combine the flour, baking powder, chives, salt, and pepper. In a small bowl, whisk together the egg yolk and broth, then add the liquid to the flour mixture. Mix until just blended (the dough will be thick).
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Drop scant teaspoons of dough into the soup. Cover and cook without removing the lid for 30-40 minutes. The dumplings should expand and float to the surface when done.
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Ladle the soup into 6 serving bowls. Serve garnished with the parsley.