Chicken and Dumpling Soup - ACF Recipe Booklet
Ingredients (8 servings)
| Amount | Measure | Name |
|---|---|---|
| DUMPLINGS: | ||
| 2.00 | cup | All-purpose flour |
| 1.00 | tsp | Salt, Kosher |
| 4.00 | tsp | Baking powder |
| 0.30 | tsp | Black pepper, ground |
| 1.00 | pc | Eggs , beaten |
| 2.00 | tbsp | Butter , melted |
| 0.66 | cup | Milk |
| SOUP: | ||
| 3.00 | lb | Chicken, whole/ fryer , free range, cut into 16 pieces |
| 2.00 | oz | Chicken, fat |
| 1.00 | pc | Onions, walla walla , diced |
| 8.00 | oz | Carrots , diced |
| 1.00 | cup | Mushrooms, domestic , sliced |
| 1.00 | stalks | Celery , peeled and diced |
| 3.00 | tbsp | All-purpose flour |
| 64.00 | oz | Knorr Ultimate Roasted Chicken Base 1 x 10 Lb, prepared |
| 1.00 | cup | Pearl barley(1) |
| 1.00 | tbsp | Italian Parsley , chopped |
Preparation
Dumplings:
1. Sift dry ingredients together. Add egg, melted butter and enough milk to make a moist, stiff batter. Reserve until needed.
Soup:
1. In a heavy soup pot, add 3 Tablespoons of chicken fat and place on high heat. Add the chicken pieces and cook until all sides are brown and have a rich color. Take the chicken out of the pan and reserve. Add remaining chicken fat and sweat the onion, carrots, mushrooms and celery. Add flour and cook for 2-3 minutes. Add 6 cups of the broth and whisk well; bring to a boil then reduce to a low simmer. Add pearl barley and continue simmering for about 20 minutes.
2. In a small sauce pan, add the reserved chicken pieces and remaining 2 cups of broth; cook until tender and remove chicken. Take meat off the bones and place in the soup pot with the broth. Drop the dumpling batter into the soup 1 Tablespoon at a time. Cook the dumplings in the soup for about 18 minutes, or until done.
3. Ladle soups in bowls and garnish with parsley. Serve immediately.
