Michael Symon's Chicken-And-Dumpling Soup

Name: Michael Symon's Chicken-And-Dumpling Soup
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: 8 bowls, 8 serving(s)
Ingredients: 1 tablespoon unsalted butter; 4 garlic cloves, minced; 2 carrots, diced; 1 bulb celery root, peeled and finely diced; 1 turnip, peeled and finely diced; 1 rutabaga, peeled and finely diced; 1 onion, finely diced; 1 fennel bulb, finely diced; kosher salt; 4 cups white wine; 1 tablespoon fennel seed, toasted; 4 sprigs fresh thyme; 2 bay leaves; 2 1/2 lbs chicken (organic); 1 cup milk; 1/2 cup chicken fat (sold in tubs at gourmet stores); 2 tablespoons chopped fresh tarragon; 1/2 teaspoon ground nutmeg; fresh ground pepper; 1 1/4 cups all-purpose flour; 3 large eggs; 1 tablespoon chopped fresh parsley

Submitted by Ashbow

"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!"

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Ready In:: 2hrs 50mins
Ingredients:: 22
Yields:: 8 bowls
Serves:: 8

ingredients

1 tablespoon unsalted butter
4 garlic cloves, minced
2 carrots, diced
1 bulb celery root, peeled and finely diced
1 turnip, peeled and finely diced
1 rutabaga, peeled and finely diced
1 onion, finely diced
1 fennel bulb, finely diced
kosher salt
4 cups white wine
1 tablespoon fennel seed, toasted
4 sprigs fresh thyme
2 bay leaves
2 ¹⁄₂ lbs chicken (organic)
1 cup milk
¹⁄₂ cup chicken fat (sold in tubs at gourmet stores)
2 tablespoons chopped fresh tarragon
¹⁄₂ teaspoon ground nutmeg
fresh ground pepper
1 ¹⁄₄ cups all-purpose flour
3 large eggs
1 tablespoon chopped fresh parsley

directions

Melt the butter in a 6-quart pot over medium heat.
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.
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.
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.
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.
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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RECIPE SUBMITTED BY

Ashbow

My name is Ashley... I have a daughter who is 14 months old and a loving fiance. I'm here to improve my cooking skills, as I can barely manage dinner sometimes! I love to bake, though. Someday, I'll be able to cook every recipe I've saved from here... which is over a thousand. Most recipes I put up are one's I find from books or online; some are for me to remember later on. ***If you really loved a recipe, plan to make it again, and had no complaints... DON'T GIVE IT JUST 4 STARS! Give the recipe its deserved 5 stars.**** With that in mind, if you're going to post a picture of the finished meal/food you just reviewed, at least make it look appealing with better lighting! I've seen some horrible pictures that turned me away completely from making something on here, even though I'm sure the food tastes great.

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