LOL 😀 It must be a Midwestern thing 😀
This would have been Molly Yeh’s recipe
with very few changes until I realized I was making my great grans
chicken and noodles minus the pasta and thickener. The dumplings are
Molly’s MIL’s recipe though.
CHICKEN & DUMPLING SOUP – the items highlighted in blue are used in the second step.
Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings
One 3 1/2-pound whole chicken
1 tablespoon whole black peppercorns
2 bay leaves
2 cloves garlic, MINCED
2 sprigs FRESH thyme
3 large carrots, 1 cut into large chunks and 2 thinly sliced
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced
2 medium yellow onions, 1 quartered and 1 chopped
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced
6 sprigs fresh dill, 3 left whole and 3 chopped (I omitted this – I’m just NOT a dill fan)
2 BIG sprigs of sage
3 LARGE sprigs of Rosemary
6 sprigs FRESH flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving
1 tablespoon kosher salt, plus more as needed
FRESH ground black pepper
- Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks and 3 sprigs parsley in a large pot.
- Cover with 5 quarts of cold water to cover by 2 inches and bring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, uncovered, until the chicken is very tender. The longer the better for the the flavor.
- Add more water, as needed, skimming off scum and some fat, if desired.
- Carefully strain the stock, discarding everything (veggies and herbs) except for the chicken. You should have 3 1/2 to 4 1/2 quarts of stock.
- Set the chicken aside to cool briefly while you put together the rest of the soup.
- Return the strained stock to the pot and bring it to a simmer.
- Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt.
- Bring to a boil and reduce to a simmer.
- Simmer, covered, for 20 minutes.
DUMPLINGS (Molly’s MIL’s recipe)
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
A few fresh grinds whole nutmeg
3 LARGE eggs
- In a small saucepan, bring the butter and 3/4 cup water to a boil.
- Remove from the heat and stir in the flour.
- Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
- Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
- Pull the chicken meat off the bones and chop into bite-sized pieces.
- Season it with salt, then add it to the soup along with the ground black pepper.
- Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!
- Serve, garnishing with fresh parsley.
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