I just had a bowl of the Chicken and Dumpling soup I made over the weekend. and oh my. The dumplings are so perfect, I hope I get it right every time I make this in the future.
This recipe was originally from Cook’s Country Feb 2009 issue and I used it as is one time and then started playing. I have made it 4 times now and this weekend the recipe was lost so I had to wing it. Here’s what I did and honestly, this is the best the dumplings have come out. I went to the Cook’s Country website and this recipe (as I think all recipe’s) was listed as premium content. They have a 2 week free trial, but to do the free trial you have to give them your credit card info and then opt out if you aren’t interested. What planet are they on? I would have done the free trial and maybe stay on as a paid subscriber if they prompted me for cc info at the end of my 2 week free trial, but no…
The recipe did not use durum semolina, just straight up flour, but I found those dumplings lacking something. My favorite chicken and dumpling soup was from Eatzi’s, a gourmet market that had food for the taking which sadly, is no longer open in Houston. There’s was a thick hearty creamy version and the dumplings were like big thick chunks of pasta. So I added the semolina flour and the first time I made them with 2 parts semolina to one part regular. The dumplings were tasty, but a bit heavy and too chewy. This time I used one part semolina to two parts regular. spot on.
The original recipe also didn’t use any herbs, but I have a slew growing in the garden so I chopped up a handfull and added half to the dumplings and half at the end to finish the soup. Perfection.
dumplings
1 cup all purpose flour
1/2 cup durum semolina flour
generous pinch salt and pepper
1 egg
1 cup water (more or less as needed)
handfull chopped fresh herbs (optional)
The consistency of the dumpling batter is pretty loose. You mix all this together and let it rest in the bowl on the counter while you make the rest of the soup.
soup
1 rotisserie chicken
4 carrots sliced
4 celery stalks sliced
1 onion diced
1 tbs chopped garlic
1 serrano chile (optional)
8 cups chicken stock
s + p to taste
I use a 6 quart Dutch oven but any large pot will do. Add some olive oil to the pot and saute all the veg together about 5 minutes until they start to soften. add the chicken stock and bring to a boil. I use an unsalted that comes in a 4 cup box. reduce heat and simmer for about 20 minutes. While this is cooking, remove all the meat from the chicken and shred it, then add to the pot and cook another 10 minutes or so. Then drop teaspoons-full of the dumpling batter into the soup and cover and cook 2-3 minutes more. Stir in remaining herbs if using.
A note about the chile…I am new to experimenting with adding heat to my cooking because in that regard, I am still a yankee at heart, but I do like a little heat, I am just wussy (according to EF) about it. I recently made a white bean pumpkin soup that had a serrano sliced up into it and that was just the right amount of heat. The heat was more of an afterthought. I used a chile that was bought at the same time in the soup this weekend and actually only used half of it and the soup was much hotter than I thought it would be. After having the first bowl of this, I was unsure if I would be able to eat it again thinking the heat would intensify as it sat. Not the case. The heat is still present, but has mellowed nicely.
This soup usually feeds us for 3 or 4 meals. Hope you like it as well as we do!