- 8
- 25 mins
- 70 mins
Ingredients
- DUMPLINGS:
- 3/4 c all-purpose flour, divided
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 3 lbs chicken pieces
- 2 Tbsp canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 c chicken stock
- 1/2 c white wine
- 2 tsp sugar
- 2 bay leaves
- 5 whole peppercorns
- 1-1/3 c all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 2/3 c 2% milk
- 1 Tbsp butter, melted
- SOUP:
- 1/2 c heavy whipping cream
- 2 tsp minced fresh parsley
- 2 tsp minced fresh thyme
- Additional salt and pepper
Preparation
Step 1
In a bow, mix 1/2 c flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt stockpot, heat oil over medium-high heat. Brown chicken in batches; remove from pan.
Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer.
Stir in 1/4 c flour. Gradually add chicken stock, stirring constantly.
Stir in white wine, sugar, bay leaves and peppercorns.
Return chicken to pot; brin to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
Meanwhile, in a bowl, whisk flour baking powder and salt. In another bowl, whisk milk and melted butter. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoons onto a parchment paper-lined baking sheet.
Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup.
Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat; return to soup. Cook, covered, on high until mixture reaches a simmer.
Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15 - 18 minutes or until a toothpick inserted in the center comes out clean (do not lift cover while simmering).
Gently stir in cream, parsley and thyme. Season to taste with additional salt and pepper.
From Taste of Home Magazine, September/October 2015