Homemade Chicken Broth:
- 6 split chicken breasts
- 4 quarts water
- 1 onion, quartered
- 2 carrots, cut into large chunks
- 1 head garlic, cut in half
- 2 stalks celery cut into large chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
For the Dumplings:
- 2 cups flour
- 2 tablespoons cold butter, cubed
- ½ tsp. baking powder
- 1 cup reserved chicken broth, cooled
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Finished Soup:
- 10 to 12 cups chicken broth (reserve 1 cup for dumplings)
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 clove garlic, minced
- ½ teaspoons kosher salt, to taste
- ½ teaspoon black pepper, to taste
- ¼ teaspoon ground nutmeg
- 4 to 6 cups cooked chicken, coarsely chopped
- 2 cups half and half
- For the Broth: Place chicken in a large soup pot and cover with water.
- Add onion, carrots, celery, garlic, salt, pepper, and nutmeg.
- Cook over medium heat for about 45 minutes or until chicken is very tender.
- Remove chicken to a platter and set aside to cool.
- Meanwhile, bring chicken broth to a boil, then lower heat and reduce the broth to about 10 cups.
- When chicken is cool enough to handle, chop into bite sized pieces; set aside.
- For the dumplings: In a medium bowl, combine the flour, baking powder, salt and pepper; whisk to combine.
- Cut the butter into the flour mixture with a fork or pastry blender and mix until crumbly.
- Stir in cooled chicken broth and continue to blend until the dough forms a ball.
- On a heavily floured work surface, roll out dough to about ¼ inch thickness.
- Using a pizza cutter or sharp knife, cut the dumplings into 1 ½ to 2 inch squares.
- Place dumplings on a floured plate and generously dust the tops of the dumplings with flour while piling them onto the plate to prevent sticking.
- Finish the soup: Bring the finished broth to a rolling boil.
- Drop the dumplings in one at a time, letting them sink into the broth.
- Reduce heat to medium-high and cover with a tight fitting lid and cook the dumplings at a medium boil for about 20 minutes. (The soup should have thickened slightly into a thin “gravy” with the additional flour on the dumplings.)
- After dumplings have cooked, stir in the half and half; heat to a low boil and continue to cook for an additional 5 minutes. (If soup is too thin, make a slurry by whisking together 4 tablespoons flour with 4 tablespoons water until smooth – stir in slurry a little at a time until the soup thickens to the desired consistency. Cook for 1 to 2 minutes after adding.)
- Stir in the cooked chicken and season with salt and pepper to taste.
- Serve immediately.
Source: Jennifer Cooks
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