[vc_row][vc_column][vc_column_text]This recipe is a challenge for some home cooks, depending on your level of experience. It requires quite a few steps but it is worth the effort and you’ll feel accomplished to have mastered a recipe of this caliber. The dumplings really elevate this chicken soup.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/1JuK99CYqmo” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6-8 servings
TIME: 1 hour[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 1 whole chicken, 2-3 lb (1-1.5 kg)
- 1 leek, pale-green and white parts
- 4 carrots, 1 whole, 3 chopped into 1/2 inch rounds
- 4 celery stalks, 1 whole, 3 chopped into 1/2 inch pieces
- 1 medium onion, chopped
- 3 garlic cloves, smashed
- 4 sprigs thyme
- Parsley stems
- 1 bay leaf
- 2 tsp whole peppercorns
- Salt and freshly ground black pepper
- 1/2 cup butter, melted (76g)
- 1 1/2 cups all-purpose flour (180g)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup plus 2 tbsp buttermilk
- Chives or parsley, chopped
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Bring the chicken, leek, whole carrot, whole celery stalk, half onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large pot. Cook, uncovered, until chicken is cooked through, 40–50 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Shred meat, discarding skin, bones, and excess fat. Set aside.
Strain stock through a sieve into a large bowl; discard solids. Wipe out pot, pour stock back in, and bring to a simmer. Stir in 1 tbsp salt.
Heat 1/4 cup plus 1 tbsp butter in a large skillet over medium. Cook chopped carrot, chopped celery, and remaining onion, stirring occasionally, until vegetables are softened but not completely tender, 8–10 minutes; season with salt and pepper. Add 1/2 cup flour and cook, stirring, until vegetables are coated, about 2-3 minutes. Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain, then continue to cook until vegetables are tender, about 10–15 minutes.
Meanwhile, whisk baking powder, baking soda, 1 tsp salt, 1/4 tsp pepper, and 1 cup flour in a bowl. Whisk buttermilk and remaining 3 tbsp butter in a small bowl. Fold buttermilk mixture into dry ingredients until dough comes together.
Add chicken to soup and bring to a simmer. Drop tablespoon-sized portions of dough into soup (they will puff up as they cook). Reduce heat to low, cover, and cook 10 minutes. Uncover and check to see if dumplings are cooked. They should be about 3-5x larger than when you started. To be sure, you can remove one, cut it in half to see if it’s cooked through; the interior should look like a soft. If they’re not fully cooked, cover and cook 2 minutes more.
Divide soup among bowls, then top with chives or parsley and serve.
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