Lionsbeerstore's Chicken Soup With Homemade Dumplings

Lionsbeerstore's Chicken Soup With Homemade Dumplings
4 from 1 ratings
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."
soup and dumplings
  • 2 leeks, rough chop
  • 6 green onions, rough chop
  • 5 ribs celery, rough chop
  • 10 garlic cloves, minced
  • 1 cup dried mushrooms
  • 2 pound jumbo chicken wings
  • 1 six-inch piece dashi kombu, chopped
  • 2 cup milk
  • 1 stick butter
  • pinch of salt
  • 2 cup all-purpose flour
  • 9 large eggs
  1. Place everything (except ​the kombu)​ in a large pot and cover with cold water.​
  2. Cook on medium high for 4 hours.​
  3. In the last 20 to 30 minutes,​ add the kombu. Taste to determine your preferred intensity.​
  4. Strain through a fine strainer and set both broth an​d solids aside separately​.
  5. 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. ​
  6. 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.​
  7. 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.​
  8. 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).​​
  9. Dumplings will expand so be careful to not over crowd!​
  10. Dumplings take about 3 to 4 minutes to cook and will be soft. ​
  11. P​lace desired amount of chicken in the bottom of a bowl and ladle desired amount of broth and dumplings on top.​