Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 onions, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
Special equipment needed:
- Large soup pot
- Mixing bowl
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Sharp knife
Step-by-step instructions:
1. Rinse the chicken and pat it dry with paper towels. Cut it into pieces and remove the skin.
2. In a large soup pot, sauté the onions, carrots, celery, and garlic over medium heat until they are soft and fragrant.
3. Add the chicken pieces, bay leaf, thyme, and chicken broth to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken is cooked through.
4. While the soup is simmering, make the dumplings. In a mixing bowl, combine the flour, baking powder, salt, and pepper. Stir in the melted butter and milk until a sticky dough forms.
5. Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for 10-15 minutes, or until they are puffed up and cooked through.
6. Remove the bay leaf from the soup and discard it. Use a ladle to serve the soup and dumplings into bowls.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Soup should be simmered over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 28g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts instead of a whole chicken.
- You can use vegetable broth instead of chicken broth.
- You can use gluten-free flour and baking powder to make the dumplings gluten-free.
Variations:
- Add chopped fresh herbs, such as parsley or dill, to the soup for extra flavor.
- Add frozen peas or corn to the soup for extra vegetables.
- Use a different type of meat, such as turkey or beef, instead of chicken.
Tips and tricks:
- To make the soup more flavorful, you can roast the chicken pieces in the oven before adding them to the soup.
- If the soup is too thick, you can add more chicken broth or water to thin it out.
- If the dumplings are too dense, you can add a little more milk to the dough.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh herbs on top.
Garnishes:
Garnish the soup with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the soup with crusty bread or crackers.
Suggested side dishes:
Serve the soup with a side salad or steamed vegetables.
Troubleshooting advice:
- If the soup is too thin, you can add a slurry of cornstarch and water to thicken it.
- If the dumplings fall apart, you may have dropped them into the soup too vigorously. Try dropping them in more gently next time.
Food safety advice:
- Make sure the chicken is cooked through before serving the soup.
- Store leftover soup in the refrigerator and reheat it thoroughly before eating.
Food history:
Chicken soup with dumplings is a classic comfort food dish that has been enjoyed for generations.
Flavor profiles:
This soup is savory, comforting, and hearty.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Comforting, Herbal, Hearty