Chicken & Dumplings Soup

Written By: Chef Kyle Woodruff

Yield: 1 gal

Prep Time: 2 hour

Ingredients:

¼ lb Butter

3 cup Yellow Onion, diced

2 cup Celery, diced

2 cup Carrot, diced

5 ea Garlic Cloves, minced

1 gal Chicken Stock (see recipes)

Dumpling Dough:

1 ½cup Milk

1/3 cup Butter

4 cup AP Flour

2T Baking Powder

1 ½ tsp Kosher Salt

Chicken Stock:

1 ea Chicken Carcass

4 ea Chicken Leg Quarters

Vegetable Trim

1 ½gal Water

Sachet:

4 ea Thyme Sprigs

1 T Black Peppercorns

1 ea Bay Leaf

Method:

1. In a 10 quart saucepan add all ingredients for chicken stock and bring to a low simmer and allow to cook until liquid reduces by 1/3rd.
2. Once liquid is reduced and chicken is cooked strain through a fine mesh strainer reserving the liquid and sachet.
3. Once chicken has cooled pick the chicken saving the meat only (the bigger the pieces the better).
4. Rinse out the saucepan and place on burner and turn to medium heat. Once pan is hot melt butter and add vegetables and sweat until vegetables are translucent.
5. Add Chicken stock, chicken meat, and sachet and bring to a simmer.
6. Drop tablespoon size dumplings into broth and allow to simmer and cook until broth becomes creamy and thick.
7. Season with Kosher Salt and Black Pepper.

To Make Dumplings:

1. In a saucepan heat milk.
2. In a mixing bowl blend flour, salt, and baking powder. Cut in cold butter.
3. Once butter is cut into flour add milk and blend together, but be careful and not to overwork or dumplings will become tough.