Chicken Soup with Dumplings
This is a rich, complex chicken soup with dumplings. It is based on a recipe by Thomas Keller as written in his book, Ad Hoc at Home.
Source and licence
"Chicken Soup with Dumplings" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_with_Dumplings, revision 4613424), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Soup_with_Dumplings&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613424
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 5 lbs chicken bones, necks, and backs
- 1 lb chicken feet
- 4 quarts cold water
- 8 cups ice cubes
- 1 ¾ cups carrots, 1-inch diced
- 2 cups leeks, 1-inch diced
- 1 ½ cups Spanish onions, 1-inch diced
- 1 bay leaf
- ½ cup water
- 4 tbsp unsalted butter
- 1 ½ tsp kosher salt
- ⅔ cup flour
- 1 tsp Dijon mustard
- 2 large eggs
- 4 tsp minced chives
- 1 tbsp unsalted butter
- 1 cup sliced carrots
- 1 cup coarsely-chopped celery
- 1 cup coarsely-chopped onion
- 1 cup coarsely-chopped leeks
- Kosher salt
- ½ cup roux
- 1 ½ cups celery, peeled and sliced ⅛ inch
- 1 ½ cups carrots, scrubbed and cut bite size
- 1 tsp honey
- 2 thyme sprigs
- 1 large garlic clove, crushed with skin on
- Freshly-ground black pepper
- 2 cups cooked chicken (diced, shredded, dark, white, as you like)
- ¼ cup minced chives
- Champagne vinegar to taste
- Parsley to garnish
Method
- Wash blood and organs off of all the chicken parts.
- Bring chicken and water to a simmer, skim, and add ice. Skim the fat that's consolidated by the ice.
- Add the rest of the ingredients, simmer for 40 minutes, then rest for 10 minutes.
- Gently strain stock so as to not push impurities through mesh.
- Bring back to heat and cook down to 4 ½ quarts.
- Fill a wide pot with salted water and bring to simmer.
- Combine water, butter, and 1 tsp of salt in a medium saucepan; bring to simmer.
- Add flour and cook on medium for about 5 minutes, bringing out a nutty aroma, but being careful not to brown.
- Put dough in mixing bowl, add mustard and salt, and start mixing on low speed.
- Add eggs one at a time, beating until incorporated. Add chives.
- Make quenelles from the dough with two spoons, and cook for about 7 minutes in the large pot of salted water. Rest on cutting board.
- Melt the butter on low heat.
- Add vegetables and salt, then cook on low heat for 30–35 minutes, covered with a parchment lid.
- Add the stock, and simmer for 30 minutes. Strain out the vegetables and discard.
- Whisk in the roux, a little at a time, and simmer for 30 minutes, skimming out impurities. Use enough roux to thicken to your preference.
- Blanche the celery in salted water until tender, then cool in ice bath.
- Put carrots in a saucepan with honey, bay, thyme, garlic, a pinch of salt, and water to just cover. Simmer until tender (5 minutes).
- Add dumplings, chicken, carrots, celery, and chives to the soup.
- Add vinegar ½ tbsp at a time to taste.
- Sprinkle with parsley and serve hot.