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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

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."


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.


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


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.​