Lionsbeerstore's Chicken Soup with Homemade Dumplings

This is one of those stick-to-your-bones soups that Executive Chef Joshua Bedford, a Texan, craves during these cold NYC winters
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soup and dumplings

Executive Chef Joshua Bedford

This is one of those stick-to-your-bones soups that Executive Chef Joshua Bedford, a Texan, craves during these cold NYC winters.

Bedford says, "I actually give soup-making credit for teaching me how to cook. Y​ou learn how to really read food and mesh flavors. It’s usually an inexpensive form of food and often ​takes a lot of technique. It makes you want to pay attention it and take your time. ​Sometimes, I find it’s more soothing to make than eat! And it’s impossible to make a good soup without really caring about it. You can always taste the love and care, that's what makes soup such a cozy dish."

6
Servings
465
Calories Per Serving
Deliver Ingredients

Notes

You can garnish your chicken and dumplings with whatever you like,​ such as mushrooms, roasted peppers and various herbs. I prefer scallions and thinly sliced leeks, b​ut you should always finish with fresh ground pepper. I like a mixture of white and black.

If you let your broth chill,​ you will have a ring of fat on top of it. Skim that off and add and equal amount of extra virgin olive oil and spoon about a teaspoon of it over your soup to add a rich texture and flavor.

Ingredients

For the broth:

  • 2 leeks, rough chop
  • 6 green onions, rough chop
  • 5 ribs celery, rough chop
  • 10 garlic cloves, minced
  • 1 Cup dried mushrooms
  • 2 Pounds jumbo chicken wings
  • 1 six-inch piece dashi kombu, chopped

For the dumplings:

  • 2 Cups milk
  • 1 stick butter
  • Pinch of salt
  • 2 Cups all-purpose flour
  • 9 large eggs

Directions

For the broth:

Place everything (except ​the kombu)​ in a large pot and cover with cold water.​

Cook on medium high for 4 hours.​

In the last 20 to 30 minutes,​ add the kombu. Taste to determine your preferred intensity.​

Strain through a fine strainer and set both broth an​d solids aside separately​.

For the dumplings:

In a medium sauce pot,​ add all ingredients (​except the flour and eggs)​ and bring to a boil. Once boiling dump flour in all at once and whisk to combine. You may need to go back and forth from a whisk to a spoon as the dough gets caught in the whisk. Stir this mixture over high heat for 1 minute. Remove from heat and cool down the sides of your​ pot with a wet towel. ​

Wh​isk in eggs one by one making sure each is fully incorporated before adding the next one. Once finished, the​ mixture will be very sticky. Place in either a piping bag or a Zip Lock bag and set aside.​

Dig through your solids from your broth making and pick all the meat off the bones making sure to avoid the joints and bones. Once picked,​ set aside. Bring your broth to a boil and season with salt.​

Snip a dime sized​ hole in the corner of your dumpling dough​ bag. Squeeze dough into your broth 1/2 inch at a time (use a knife cut as it comes out).​​

Dumplings will expand so be careful to not over crowd!​

Dumplings take about 3 to 4 minutes to cook and will be soft. ​

P​lace desired amount of chicken in the bottom of a bowl and ladle desired amount of broth and dumplings on top.​

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
9mg
3%
Carbohydrate, by difference
94g
72%
Protein
16g
35%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
99mg
10%
Choline, total
74mg
17%
Copper, Cu
2mg
0%
Fiber, total dietary
7g
28%
Folate, total
180µg
45%
Iron, Fe
4mg
22%
Magnesium, Mg
68mg
21%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
8mg
100%
Phosphorus, P
237mg
34%
Riboflavin
1mg
91%
Selenium, Se
40µg
73%
Sodium, Na
616mg
41%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
200g
7%
Zinc, Zn
3mg
38%

Chicken Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Chicken Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Chicken Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.