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. You 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, but 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.
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 and solids aside separately.
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.
Whisk 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.
Place desired amount of chicken in the bottom of a bowl and ladle desired amount of broth and dumplings on top.