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Chicken Noodle Dumpling Soup

31 Oct

This is my version of my dad’s chicken noodle/dumpling soup.  He made it quite frequently when I was growing up and even though I’m so far away now, making it brings me a little closer to home.

Chicken Noodle Dumpling Soup

Ingredients

2 stalks of celery, chopped

2 carrots, peeled and chopped

1 onion, diced

8-10 cloves of garlic, minced

1-2 pounds of chicken parts, bone-in gives more flavor, but breasts are fine

2-4 Tbsp oil

4 cups chicken stock (homemade is always better)

1/2 cup white wine or beer

1 cup onion water

2 cups of water (or 3 cups of onion water total)

2 cups egg noodles

2 bay leaves

1/2 tsp thyme

salt and pepper to taste (I like a lot of pepper!)

1 tsp white pepper

1/2 cup flat leaf Italian parsley, chopped

Dumpling Ingredients

1/4 cup butter

1/4 cup milk

1 egg

1/2-3/4 cups all purpose flour

pinch of salt

1/2 cup flat leaf Italian parsley, chopped

(When I made these I used 1/2 cup milk and 1/2 cup flour.  The dumplings were not solid enough for my taste so I adjusted the measurements.  Let me know how these turn out.)

Directions

Heat oil in a lard stock pot on a med/high heat.  add half the garlic to let it flavor the oil.  Don’t let the garlic sit in the hot oil, continually move it around or it will burn.

Salt and pepper your chicken and add it to the oil.

Fry both sides until the pieces have a nice golden brown color.  (It’s okay if it’s not all the way cooked.)

Remove the chicken from the oil and deglaze the pot with wine or beer.  Let reduce for 5-10 minutes.

(I’m sorry some of these pictures are hard to see.  Now that it’s getting colder the air is colder than the food being cooked and it created a lot of steam.  I do my best to blow it out of the way… sometimes it obviously doesn’t work so well)

Remove the chicken meat from the bones and cut up into bite sized pieces.Add your veggies, remaining garlic, bay leaves and chicken to the pot.  Let cook for 3-5 mins.

Add all liquids and bring to a boil

Add noodles and let simmer covered until pasta is al dente.

In the meantime make your dumplings.

Melt butter together with milk on a medium heat.  Do not let boil!

Place milk/butter liquid in a bowl and slowly add 1/2 cup of flour

Add parsley, egg and salt

Mix well.  You should end up with a nice thick batter.  Mine is a little thin… If that happens add more flour.

With a tablespoon, scoop spoonfuls of batter and slowly drop it into the boiling soup.  Do this until all batter is gone.  Also, add the parsley to the soup.  It gets the best flavor if it’s only cooked for a little while.

Let simmer covered until dumplings float.

Serve with crusty bread and butter

Serves 4-5.

 
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Posted by on October 31, 2011 in Chicken, Main Dish, Soups

 

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