Chicken Soup With Dumplings

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Makes: 8 servings adjust

Directions

Ingredients

  • 8 Chicken Thighs
  • Salt and Pepper
  • 2 teaspoons Vegetable Oil

Step 1

Pat chicken thighs dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.

Ingredients

  • 3 small Onion, chopped finely
  • 4 medium Carrot, peeled and cut into 3/4-inch pieces
  • 3 Celery Ribs, chopped fine
  • 1⁄3 cup Sherry
  • 8 cups Chicken Broth
  • 1 teaspoon Fresh Thyme, minced

Step 2

Add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.
 

Step 3

Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface using wide spoon or ladle. When cool enough to handle, remove and discard skin from chicken. Using fingers or fork, pull meat from chicken thighs and cut into 1-inch pieces. Return meat to pot.

Ingredients

  • 2 cups All-Purpose Flour
  • 1⁄2 teaspoon Baking Soda
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 3⁄4 cup Buttermilk, cold
  • 4 tablespoons Unsalted Butter, melted and cooled five minutes
  • 1 large Egg White

Step 4

FOR THE DUMPLINGS Whisk flour, baking soda, sugar, and salt in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.

Ingredients

  • 1⁄4 cup Fresh Parsley, chopped

Step 5

Return stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon portion scoop, scoop level amount of batter and drop over top of soup, spacing about ΒΌ inch apart. Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. Serve immediately.
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