Food

Chicken and Herb Dumplings

I had homemade chicken noodle soup for the first time about a year ago at our family friend Rose’s house. And I can’t stop thinking about it…

I was a bit nervous about this soup recipe because my last few soups have been fails and homemade chicken broth based soups have always intimidated me. Thankfully it turned out quite delicious and I am officially out of my soup funk!  I highly recommend this recipe. Here it is…

Chicken and Herb Dumplings | Vanilla & Velvet

Chicken and Herb Dumplings
Recipe Type: Dinner, Soup
Author: Adapted by In Sock Monkey Slippers
Ingredients
  • CHICKEN AND THE STOCK
  • 1 4-pound whole chicken, preferably pasture/free-range
  • 2 carrots
  • 2 celery stalks
  • 1 yellow onion, halved
  • 1 head garlic, halved
  • Parsley
  • 1/2 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • DUMPLINGS
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup almond milk
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon sage
  • 1 teaspoon thyme
  • CHICKEN & DUMPLINGS
  • 1 tablespoon extra virgin olive oil
  • 1/2 pound mushrooms, diced
  • 2 cloves garlic, peeled and minced
  • 2 medium carrots, peeled and diced
  • 1 white onion, minced
  • 3 tablespoons cognac
  • 2 tablespoons all-purpose flour
  • 7 cups homemade chicken stock
  • Chicken, pulled from the bone, about 3 1/2 cups
  • Parmesan and herb dumplings
  • 2 tablespoons heavy cream, warmed
Instructions
  1. CHICKEN & STOCK
  2. In a large stock pot, place chicken, whole carrots, celery, onion, garlic, parsley, salt, and pepper- just give everything a rinse before placing it in the pot. . Fill the pot with water until it covers the ingredients by 2 inches. Over high heat, bring to a boil. Reduce heat to a simmer and simmer for 2 hours. Remove the chicken to a carving board and once cooled, remove the meat from the bones into bite-sized pieces. Strain the stock from the remaining ingredients and reserve until needed. Discard the remaining vegetables. This can be done a day in advance and stored covered in the refrigerator.
  3. DUMPLINGS
  4. In a large bowl, combine flour, baking powder, and salt; stir. Create a well in the center of the flour and add egg, milk, Parmigiano Reggiano, and herbs. Stir the wet ingredients then incorporate into the flour. The dough will be sticky. Set aside until needed.
  5. CHICKEN AND DUBLINGS
  6. In a large heavy-bottomed pot, heat olive oil over medium-low heat. Add mushrooms, garlic, carrots, and onion. Saute until softened, about 8 to 10 minutes. Add cognac and cook until all liquid has absorbed, about 5 minutes. Sprinkle with flour, stir, and cook for an additional 2 minutes. Add chicken stock and chicken and bring to boil. Reduce heat to a rapid simmer over medium- high heat. Using a spoon, spoon the dumpling dough, about a teaspoon size, into the stock one spoonful at a time. The dumplings will increase in size as they cook. Allow the dumplings to simmer for 5 minutes until cooked through. Gently stir in cream until incorporated.

Chicken and Herb Dumplings | Vanilla & Velvet
In a large stock pot, place chicken, whole carrots, celery, onion, garlic, parsley, salt, and pepper. Don’t chop everything up like I did – whole vegetables will make it easier to separate from the broth.
Chicken and Herb Dumplings | Vanilla & Velvet

Fill the pot with water until it covers the ingredients by 2 inches. Reduce heat to a simmer and simmer for 2 hours.  
Chicken and Herb Dumplings | Vanilla & Velvet
Remove the chicken to a carving board and once cooled, remove the meat from the bones. With your hands, pull the chicken into bite-sized pieces.
Chicken and Herb Dumplings | Vanilla & Velvet
Strain the stock from the remaining ingredients and reserve until needed. Discard the remaining vegetables.
Chicken and Herb Dumplings | Vanilla & Velvet
Combine flour, baking powder, and salt; stir. Create a well in the center of the flour and add egg, milk, Parmigiano Reggiano, and herbs.
Chicken and Herb Dumplings | Vanilla & Velvet
Stir the wet ingredients then incorporate into the flour. The dough will be sticky.
Chicken and Herb Dumplings | Vanilla & Velvet
Set dough aside until needed.
Chicken and Herb Dumplings | Vanilla & Velvet
In a large heavy-bottomed pot, heat olive oil over medium-low heat. Add mushrooms, garlic, carrots, and onion. Saute until softened, about 8 to 10 minutes.
Chicken and Herb Dumplings | Vanilla & Velvet
Add cognac and cook until all liquid has absorbed, about 5 minutes. Sprinkle with flour, stir, and cook for an additional 2 minutes.
Chicken and Herb Dumplings | Vanilla & Velvet
Add chicken stock and chicken and bring to boil. Reduce heat to a rapid simmer over medium- high heat. Using a spoon, spoon the dumpling dough, about a teaspoon size, into the stock one spoonful at a time.
Chicken and Herb Dumplings | Vanilla & Velvet
The dumplings will increase in size as they cook. Allow the dumplings to simmer for 5 minutes until cooked through. Gently stir in cream until incorporated.

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