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Michael Symon's Chicken-And-Dumpling Soup

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“This looked VERY tasty and hearty from the photo. Don't turn away because of the long list of ingredients; it's simple. From the Food Network Magazine, volume two. Enjoy it on a cold night!”
READY IN:
2hrs 50mins
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a 6-quart pot over medium heat.
  2. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes.
  3. Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside in bowl.
  4. About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg, and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
  5. Bring the soup to a boil. Form the dough into eight dumplings (a big spoon or ice cream scoop); drop into the soup. Cover and cook and until the dumplings float to the top of the surface, about 10 minutes.
  6. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

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