Ingredients:
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- Dumplings:
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- Soup:
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
Instructions:
- In a shallow bowl, mix 1/2 cup flour, salt, and pepper. Coat each piece of chicken with the flour mixture; shake off excess. In a 6-quart stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; then, remove from the pan.
- Add onion, carrots, and celery to the same pan; cook and stir for 6-8 minutes or until onion is tender. Add garlic; cook and stir for an additional minute. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Add wine, sugar, bay leaves, and peppercorns. Return chicken to the pan; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until chicken juices run clear.
- For the dumplings, whisk flour, baking powder, and salt in a bowl. In another bowl, whisk milk and melted butter until blended. Add to the flour mixture; stir just until moistened (avoid overmixing). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from the soup. Remove skin and bones from chicken; shred the meat into 1- to 1-1/2-inch pieces. Return shredded chicken to the soup. Cook, covered, on high until the mixture reaches a simmer.
- Drop dumplings on top of the simmering soup, a few at a time. Reduce heat to low; cook, covered, for 15-18 minutes or until a toothpick inserted in the center of dumplings comes out clean (avoid lifting the cover while simmering). Gently stir in cream, parsley, and thyme. Season with additional salt and pepper to taste.
Tips:
- If using dried herbs instead of fresh, halve the amount since dried herbs are more potent.
- To check if dumplings are done, insert a toothpick into the center; if it comes out clean, they’re ready.
- Be attentive not to overcook dumplings, as they can disintegrate if cooked too long. Keep an eye on them toward the end of the cooking time.
