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A whole chicken gives all its rich flavour to the broth. The dumplings are fluffy, doughy, tender and just spongy enough to absorb the savoury soup. Chunks of chickenturn this into a wholsome main course situation.
This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph,£16.99 RRP.
Ingredients
For the soup
- 1.8 kg bone-in chicken, skin-on chicken thighs and breast
- 1 pinch salt and freshly ground black pepper
- 4 tbsp vegetable oil
- 1 bay leaf
- 2 thyme sprigs, or half a teaspoon of dried thyme
- 1 rosemary sprig, or half a teaspoon of dried rosemary
- 3 tbsp butter
- 1 large onion, peeled and cut into 1cm (0.4 inch) dice
- 2 large carrots, peeled and cut into 1cm (0.4 inch) dice
- 2 celery stalks, cut into 1cm (0.4 inch) dice
- 30 g plain flour
- 1 large potato, peeled and diced
- 60 ml double (heavy) cream (optional)
- 4 lbs bone-in chicken, skin-on chicken thighs and breast
- 1 pinch salt and freshly ground black pepper
- 4 tbsp vegetable oil
- 1 bay leaf
- 2 thyme sprigs, or half a teaspoon of dried thyme
- 1 rosemary sprig, or half a teaspoon of dried rosemary
- 3 tbsp butter
- 1 large onion, peeled and cut into 1cm (0.4 inch) dice
- 2 large carrots, peeled and cut into 1cm (0.4 inch) dice
- 2 celery stalks, cut into 1cm (0.4 inch) dice
- 1.1 oz plain flour
- 1 large potato, peeled and diced
- 2.1 fl oz double (heavy) cream (optional)
- 4 lbs bone-in chicken, skin-on chicken thighs and breast
- 1 pinch salt and freshly ground black pepper
- 4 tbsp vegetable oil
- 1 bay leaf
- 2 thyme sprigs, or half a teaspoon of dried thyme
- 1 rosemary sprig, or half a teaspoon of dried rosemary
- 3 tbsp butter
- 1 large onion, peeled and cut into 1cm (0.4 inch) dice
- 2 large carrots, peeled and cut into 1cm (0.4 inch) dice
- 2 celery stalks, cut into 1cm (0.4 inch) dice
- 1.1 oz plain flour
- 1 large potato, peeled and diced
- 0.3 cup double (heavy) cream (optional)
For the dumplings
- 1 egg
- 2 tbsp milk
- 2 tbsp butter, melted
- 125 g plain flour
- 2 tsp baking powder
- 1 pinch salt
- 1 handful soft herbs (like coriander/cilantro), optional
- 1 egg
- 2 tbsp milk
- 2 tbsp butter, melted
- 4.4 oz plain flour
- 2 tsp baking powder
- 1 pinch salt
- 1 handful soft herbs (like coriander/cilantro), optional
- 1 egg
- 2 tbsp milk
- 2 tbsp butter, melted
- 4.4 oz plain flour
- 2 tsp baking powder
- 1 pinch salt
- 1 handful soft herbs (like coriander/cilantro), optional
Details
- Cuisine: American
- Recipe Type: Chicken
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 150 mins
- Serves: 6
Step-by-step
- First, make the soup. Pat the chicken dry with paper towels and season generously with salt and pepper.
- In a large casserole dish, heat 2 tablespoons of the oil over a medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash in some water and scrape up any browned bits between batches, and keep those juices with the chicken.
- Return all the chicken to the pot and add 2 litres (68 fl oz) of water, the bay leaf, thyme, rosemary, and 1 tablespoon salt.
- Bring to a boil, reduce the heat to gentle simmer, and cook for 1 hour.
- Strain the stock through a colander set over a large bowl (there should be about 2 litres(68 fl oz) liquid; skim off some of the fat if you want). Discard the bay leafand herb sprigs.
- Using two forks or a pair of tongs, pick the chicken meat off the bones and set aside(discard the bones and skin).
- In the same casserole dish, heat the remaining 2 tablespoons oil and the butter over medium-high heat.
- Add the onion, carrots and celery and cook, stirring, until the carrots begin to soften, about 6 minutes.
- Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes.
- Add the strained stock, the chicken meat and the potato, bring to a boil, then reduce the heat and simmer until the stock thickens, about 20 minutes. Stir in the cream, if using. Season to taste with salt and pepper.
- While the stock simmers, make the dumpling dough. In a small bowl, whisk together the egg, milk and melted butter.
- In a large bowl, whisk together the flour, baking powder and salt.
- Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated (the batter willbe thick; don’t overmix, which could toughen the dough).
- Spoon up 1 tablespoon of the batter and use a second spoon to push it off into the simmering soup.
- Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.
- Divide the soup and dumplings among bowls. Garnish with herbs, if you want.
This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph,£16.99 RRP.
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