Cookbook:Chicken Soup with Dumplings

| Soup | Chicken

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.

Chicken stock

 * 5 lbs chicken bones, necks, and backs
 * 1 lb chicken feet
 * 4 quarts cold water
 * 8 cups ice cubes
 * 1 ¾ cups carrots, 1-inch diced
 * 2 cups leeks, 1-inch diced
 * 1 ½ cups Spanish onions, 1-inch diced
 * 1 bay leaf

Dumplings

 * ½ cup water
 * 4 tbsp unsalted butter
 * 1 ½ tsp kosher salt
 * ⅔ cup flour
 * 1 tsp Dijon mustard
 * 2 large eggs
 * 4 tsp minced chives

Broth

 * 1 tbsp unsalted butter
 * 1 cup sliced carrots
 * 1 cup coarsely-chopped celery
 * 1 cup coarsely-chopped onion
 * 1 cup coarsely-chopped leeks
 * Kosher salt
 * ½ cup roux

Finishing

 * 1 ½ cups celery, peeled and sliced ⅛ inch
 * 1 ½ cups carrots, scrubbed and cut bite size
 * 1 tsp honey
 * 1 bay leaf
 * 2 thyme sprigs
 * 1 large garlic clove, crushed with skin on
 * Kosher salt
 * Freshly-ground black pepper
 * 2 cups cooked chicken (diced, shredded, dark, white, as you like)
 * ¼ cup minced chives
 * Champagne vinegar to taste
 * Parsley to garnish

Stock

 * 1) Wash blood and organs off of all the chicken parts.
 * 2) Bring chicken and water to a simmer, skim, and add ice. Skim the fat that's consolidated by the ice.
 * 3) Add the rest of the ingredients, simmer for 40 minutes, then rest for 10 minutes.
 * 4) Gently strain stock so as to not push impurities through mesh.
 * 5) Bring back to heat and cook down to 4 ½ quarts.

Dumplings

 * 1) Fill a wide pot with salted water and bring to simmer.
 * 2) Combine water, butter, and 1 tsp of salt in a medium saucepan; bring to simmer.
 * 3) Add flour and cook on medium for about 5 minutes, bringing out a nutty aroma, but being careful not to brown.
 * 4) Put dough in mixing bowl, add mustard and salt, and start mixing on low speed.
 * 5) Add eggs one at a time, beating until incorporated. Add chives.
 * 6) 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.

Broth

 * 1) Melt the butter on low heat.
 * 2) Add vegetables and salt, then cook on low heat for 30–35 minutes, covered with a parchment lid.
 * 3) Add the stock, and simmer for 30 minutes. Strain out the vegetables and discard.
 * 4) 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.

Finishing

 * 1) Blanche the celery in salted water until tender, then cool in ice bath.
 * 2) Put carrots in a saucepan with honey, bay, thyme, garlic, a pinch of salt, and water to just cover. Simmer until tender (5 minutes).
 * 3) Add dumplings, chicken, carrots, celery, and chives to the soup.
 * 4) Add vinegar ½ tbsp at a time to taste.
 * 5) Sprinkle with parsley and serve hot.

Notes, tips, and variations

 * Dairy free variation: use Miyokos butter or oil, but experiment so the roux is the right consistency (not solid, should flow off of a spoon).
 * Whole grain flour tastes great in both dumplings and roux, but is harder to strain out because of the bran, so plan a bit extra time and patience for that.
 * Soup keeps fresh for five days in the refrigerator.