Chicken and Noodle Dumplings
Ingredients
For the soup
- 3 Tbsp cold unsalted butter for sweating
- 2 cups onion diced
- 2 cups carrots sliced diagonally 1/4 inch thick
- 1 cup celery diced
- 2 teaspoons fresh thyme minced
- 2 teaspoons fresh rosemary minced
- 1 teaspoon fresh sage minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 8 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 3 cups precooked chicken , shredded
- 1/2 cup frozen peas
- salt and white pepper
For the Noodle Dumplings
- 1 egg
- reserved broth form soup
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon baking powder
Instructions
For the Soup
- Sweat onion, carrot, celery, and herbs in butter in a covered Dutch oven or large pot over medium-low heat. Cook for 15 minuted, or until carrot is fork tender. Stir in flour and cook 1 minute.
- Deglaze with wine and lemon juice, then whisk in broth, milk,, and cream. Remove and reserve 1 cup of the milk-broth mixture, then add chicken, peas, salt, and pepper.
- Prepare noodle dumplings.
For the noodle dumplings
- Whisk egg and reserved milk broth together; set aside.
- Mix dry ingredients in a bowl; make a well and stir in egg-broth mixture until a stiff dough forms. Turn dough onto a well-floured surface; cut in half and roll each piece 1/8 inch thick. cut dough into 1 1/2 x 4 inch strips, then add to simmering soup 1 or 2 at a time, stirring after each addition. Cover and simmer 15 minutes, or until dumplings are cooked and no longer doughy.