Chicken and Herbed Dumpling Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes

Chicken and Herbed Dumpling Soup

From Dorothy McNett's recipes at Use a small chicken, but into pieces or several pieces of already cut pieces, either with or without the bones.

3-4 chicken thighs, legs, or breast
2 tablespoons unbleached all purpose flour
1 onion, quartered
2 carrots, cut into chunks
2-3 ribs celery, cut into chunks
1 potato, or parsnip, or both as desired
3-4 cloves garlic, sliced or minced
1 bay leaf
3 cups chicken or vegetable stock, or water
1 tablespoon fresh basil, or1 teaspoon dried basil
1 teaspoon fresh or dried oregano
1 teaspoon fresh or dried rosemary
1 teaspoon sea salt (or less, depending on the stock mix)
1/2 teaspoon freshly ground white peppercorns
1/2 teaspoon paprika

for the dumplings:
1 cup unbleached all purpose flour
1/2 cup fresh bread crumbs
2 teaspoons baking powder
3/4 teaspoon sea salt
1 egg, well beaten
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
1/3 cup milk or half and half
1 tablespoon each finely minced parsley and basil
1/4 teaspoon white pepper

If desired, remove the skin from the chicken, or leave it on and remove it after it has cooked. Rub the flour into the chicken pieces. Place in a heavy bottomed stock pot along with the cut-up onion, carrots, celery, potato or parsnip, garlic, the bay leaf, stock or water, basil, oregano, rosemary, salt, pepper and paprika. Bring to a boil, reduce to simmer, cover, and cook gently for about 1 hour to blend all flavors. Remove chicken to a plate and set aside while you prepare the dumplings. In batter bowl combine the flour, crumbs, baking powder, and salt. Whisk well. In another bowl, whisk egg, olive oil, onion, milk, parsley, basil and pepper. Stir into the dry ingredients to make a stiff batter. Remove skin from the chicken and cut or shred chicken into serving pieces and add back to the soup. Bring back to a boil. Drop the dumpling mixture by tablespoons on top of bubbling liquid. Cover. Reduce to medium high heat, and cook 5 minutes without lifting the cover. After the 5 minutes, take a peek and they should be firm and cooked but of course they will not be brown. If necessary, cover and cook an additional 2-3 minutes. Serve immediately in flat soup bowls.

Recipe created 1998-03-17.

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