Categories: Soup
Ingredients
- 3 1/2 quarts water
- 3 lb. whole chicken, cut into 8 pieces
- 4 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1 large leek, chopped
- 5 garlic cloves, smashed
- 2 dried bay leaves
- 2 chicken bouillon cubes
- 2 3/4 tsp kosher salt, divided
- 1 tsp black pepper
- 10.75 oz. can cream of chicken soup
- 2 tbsp. cornstarch
- 1 cup all-purpose flour
- 1/2 cup ice water
- 1/4 cup chopped fresh parsley
Directions
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In a large Dutch oven, bring 3 1/2 quarts water, chicken, carrots, celery, onion, leek, garlic, bay leaves, bouillon cubes, 2 tsp salt, and pepper to a boil over medium-high heat. Reduce heat to medium; cover and simmer until chicken is cooked through, about 40 minutes.
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Remove chicken and bay leaves from pot; let chicken cool enough to handle. Shred chicken, discarding skin and bones.
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Stir canned soup into pot. Measure 1/4 cup broth from soup; in a small bowl, whisk together 1/4 cup broth and cornstarch until smooth. Stir cornstarch mixture into soup; bring to a low boil over medium heat.
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In a medium bowl, stir together flour and remaining 3/4 tsp salt. Using your hands, add ice water, 2 tbsp. at a time, until fully incorporated. Turn out dough onto a heavily floured surface, and knead until smooth, about 5 times. Shape dough into a disk.
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Place a large table cloth or linen on work surface, and heavily dust with flour. Roll dough to 1/8 to 1/4-inch thickness. Let stand for 10 minutes. Cut dough into 1-inch-wide strips. Tear each strip into 4-inch pieces; drop dumplings a few at a time in simmering soup. Cover and gently shake pot in circular motion; cook until dumplings flour, 3-4 minutes. Stir in shredded chicken and parsley, and cook until heated through.