Unknown / Soup
Chicken Soup with Dumplings
This is a rich, complex chicken soup with dumplings. It is based on a recipe by Thomas Keller as written in his book, Ad Hoc at Home.
Ingredients
- chicken bones, necks, and backs5 lb
- chicken feet1 lb
- water, cold4 quart
- ice cubes8 cup
- carrot, 1-inch dice1 3/4 cup
- leek, 1-inch dice2 cup
- onion, Spanish, 1-inch dice1 1/2 cup
- bay leaf1
- water1/2 cup
- unsalted butter4 tbsp
- kosher salt1 1/2 tsp
- flour2/3 cup
- dijon mustard1 tsp
- egg, large2
- chives, minced4 tsp
- unsalted butter1 tbsp
- carrot, sliced1 cup
- celery, coarsely chopped1 cup
- onion, coarsely chopped1 cup
- leek, coarsely chopped1 cup
- kosher salt
- roux1/2 cup
- celery, peeled and sliced 1/8 inch1 1/2 cup
- carrot, scrubbed and cut bite size1 1/2 cup
- honey1 tsp
- bay leaf1
- thyme2 sprig
- garlic, large, crushed with skin on1 clove
- kosher salt
- black pepper, freshly ground
- chicken, cooked; diced or shredded, any meat2 cup
- chives, minced1/4 cup
- champagne vinegar, to taste
- parsley, to garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 20 steps
Wash blood and organs off of all the chicken parts.
Bring chicken and water to a simmer, skim, and add ice. Skim the fat that's consolidated by the ice.
Add the rest of the ingredients, simmer for 40 minutes, then rest for 10 minutes.
Gently strain stock so as to not push impurities through mesh.
Bring back to heat and cook down to 4 ½ quarts.
Fill a wide pot with salted water and bring to simmer.
Combine water, butter, and 1 tsp of salt in a medium saucepan; bring to simmer.
Add flour and cook on medium for about 5 minutes, bringing out a nutty aroma, but being careful not to brown.
Put dough in mixing bowl, add mustard and salt, and start mixing on low speed.
Add eggs one at a time, beating until incorporated. Add chives.
Make quenelles from the dough with two spoons, and cook for about 7 minutes in the large pot of salted water. Rest on cutting board.
Melt the butter on low heat.
Add vegetables and salt, then cook on low heat for 30–35 minutes, covered with a parchment lid.
Add the stock, and simmer for 30 minutes. Strain out the vegetables and discard.
Whisk in the roux, a little at a time, and simmer for 30 minutes, skimming out impurities. Use enough roux to thicken to your preference.
Blanche the celery in salted water until tender, then cool in ice bath.
Put carrots in a saucepan with honey, bay, thyme, garlic, a pinch of salt, and water to just cover. Simmer until tender (5 minutes).
Add dumplings, chicken, carrots, celery, and chives to the soup.
Add vinegar ½ tbsp at a time to taste.
Sprinkle with parsley and serve hot.