| Chicken and Dumpling Soup 1 3-pound chicken, cut up 2 carrots, sliced 1 medium onion, chopped 2 sprigs parsley 6 whole peppercorns 6 cups water 2 stalks celery, sliced 1 1/2 teaspoons salt 1 clove garlic, minced Dumplings: 1 cup flour 1/2 teaspoon salt 1 egg Cold water as needed Salt Wash and clean chicken and place in Dutch oven. Add remaining ingredients and heat to boiling. Skim foam, reduce heat and cover. Simmer 1 hour. Prepare dumplings while chicken stock is simmering. Remove chicken from broth; let sit until cool enough to handle. Strain broth through cheesecloth and retain carrots. Remove chicken from bones and skin and cut into bite-size pieces. Add back into strained broth with carrots. To make dumplings: Mix the flour and salt and add to the egg. Stir to make a stiff dough, sprinkling with cold water as necessary. Knead until smooth. Let rest 30 minutes. Roll dough out on a floured board to 1/8-inch thick. Pinch off nickel-size pieces of dough. Drop into rapidly boiling salted water and cook until tender, 10-15 minutes. Drain and rinse dumplings. Stir directly into simmering broth and simmer 5 minutes more. Serves 4 |
