CHICKEN & BREAD DUMPLINGS

By ldelmas

Ingredients

• 2 tablespoons unsalted butter
• 2 carrots (peeled and sliced 1/4 inch thick on the bias)
• 1 bulb celery root (peeled and diced)
• 1 yellow onion (peeled and diced)
• 4 cloves garlic (minced)
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 whole chicken (about 2 1/2 pounds)
• 2 cups milk
• 1/2 teaspoon nutmeg (freshly ground)
• 1 loaf stale French bread (about 1 pound, cut into 1-inch cubes)
• 1/4 cup plain bread crumbs
• 3 eggs
• 1 tablespoon fresh parsley (finely chopped)
• kosher salt and freshly ground black pepper (to taste)

Details

Adapted from the chew.com

Preparation

Step 1

step-by-step directions
In a large heavy-bottomed pot or Dutch oven, add the butter and place over medium-high heat. Add the carrots, celery root, onion and garlic, and a large pinch of salt. Cook until tender, about 5 minutes. Stuff the cavity of the chicken with thyme and bay leaves. Add the whole chicken to pot and add enough water to cover. Bring to a boil, then reduce heat to a simmer and cook for 1 hour. Remove the chicken and set aside to cool. Once cool enough to handle, pick off the meat and shred into bite-sized pieces. Set aside.
For the Dumplings: in a medium saucepan, combine the milk, nutmeg and 1/2 teaspoon each salt and pepper. Bring to a simmer over medium heat. Remove from heat.
In a large bowl, add the stale bread cubes and the warm milk mixture. Using a wooden spoon, stir until the liquid has absorbed. Let soak for 10 minutes. Add the breadcrumbs and eggs. Mix to combine and to make a thick dough. (Use more breadcrumbs or flour if the dough is too wet.)
Bring the soup to a boil. Wet your hands and form the dough into eight dumplings the size of a tangerine (or use an ice cream scoop). Gently drop dumplings into the soup. Bring to a simmer, cover and cook until the dumplings float to the surface and are cooked through, about 10-15 minutes.
Add the chicken meat and parsley to the soup; stir carefully and divide among warm bowls.
Helpful Tips:
- If you don't have stale bread, but a loaf of bread and cut into cubes. Place in a 300ºF oven until dry, about 12 minutes. Set aside to cool.
- If the dumpling falls apart in the boiling water, then the dough is too wet. Add some dry breadcrumbs to the mixture to help.
- Add tarragon or your favorite herbs and vegetables to the soup.