Categories: Soup
Ingredients
- For the Soup:
- 4 lbs. bone-in, skin-on chicken parts
- Kosher salt and black pepper
- 4 tbsp. vegetable oil
- 1 bay leaf
- 2 thyme sprigs
- 1 rosemary sprig
- 3 tbsp. butter
- 1 large onion, cut into 1/2-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 2 celery stalks, cut into 1/2-inch dice
- 1/4 cup all-purpose flour
- 1 large potato, peeled and diced
- 1/4 cup heavy cream
- For the Dumplings:
- 1 egg
- 2 tbsp. milk
- 2 tbsp. butter, melted
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- Something green, for garnish
Directions
-
Make the Soup: Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tbsp. of the oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side.
-
Return all the chicken to the pot and add 8 cups of water, the bay leaf, thyme, rosemary and 1 tbsp. salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 1 hour.
-
Strain the broth through a colander set over a large bowl. Discard the bay leaf and herb sprigs. Using two forks or a pair of tongs, pick the chicken meat off the bones (discard the bones and skin and set aside).
-
In the same Dutch oven, heat the remaining 2 tbsp. oil and the butter over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the carrots being to soften, about 6 minutes. Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes. Add the strained broth, the chicken meat, and the potato, bring to a boil, then reduce the heat and simmer until the broth thickens, about 20 minutes. Stir in the cream. Season to taste with salt and pepper.
-
While the broth simmers, make the dumpling dough: In a small bowl, whisk together the egg, milk, and melted butter. In a large bowl, whisk together the flour, baking powder and salt. Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated. Spoon up 1 tbsp. of the batter and use a second spoon to push it off into the simmering soup. Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.
-
Divide the soup and dumplings among bowls. Garnish with something green.