Chicken and "Noodle Dumplings"

By carinem25

Ingredients

• For Soup:
• 2 c. onion, diced
• 2 c. carrot, sliced diagonnaly 1/4" thick
• 1 c. celery
• 2 t. minced fresh thyme
• 1 t. minced fresh rosemary
• 1 t. minced fresh sage
• 1/4 c. a-p flour
• 1/2 c. dry white wine
• 1 T. fresh lemon juice
• 8 c. chicken broth
• 1 c. whole milk
• 1/2 c. heavy cream
• 3 c. cooked chicken, shredded
• 1/2 c. frozen peas
• salt and white pepper
• 1 egg
• 3 c. a-p flour
• 2 t. kosher salt
• 1/2 t. baking powder

Preparation

Step 1

Sweat onion, carrot, celery, and herbs in butter in a covered Dutch oven or large pot over med-low heat. Cook for 15 minutes, or until carrot is fork tender. Stir in flour and cook 1 minute.

Deglaze with wine and lemon juice, then whisk in broth, milk, and cream. Remove and reserve 1 c. of the milk-broth muxture, then add chicken, peas, salt and pepper.

Whisk egg and reserved milk-broth together; set aside.

Mix dry ingredients in a bowl; make a well and stir in egg-broth mixture until a stiff dough forms. Turn dough onto a well-floured surface; cut in half and roll each piece 1/8" thick. Cut dough into 1 1/2" x 4" strips, then add to simmering soup 1 or 2 at a time, stirring after each addition. Cover and simmer 15 minutes, or until dumplings are cooked.

Finish soup with Tabasco if desired.