Soup
Written By: Kyle Woodruff
Yield: 1 gal
Prep Time: 2 hour
Ingredients:
¼ lb Butter
3 cup Yellow Onion, diced
2 cup Celery, diced
2 cup Carrot, diced
5 ea Garlic Cloves, minced
1 gal Chicken Stock
1 lb Chicken meat, cooked and pulled
Dumpling Dough:
1 ½cup Milk
1/3 cup Butter
4 cup AP Flour
2T Baking Powder
1 ½ tsp Kosher Salt
Method:
In a saucepan and place on burner and turn to medium heat. Once pan is hot melt butter and add vegetables and sweat until vegetables are translucent.
Add Chicken stock, chicken meat, and sachet and bring to a simmer.
Drop tablespoon size dumplings into broth and allow to simmer and cook until broth becomes creamy and thick.
Season with Kosher Salt and Black Pepper.
To Make Dumplings:
In a saucepan heat milk.
In a mixing bowl blend flour, salt, and baking powder. Cut in cold butter.
Once butter is cut into flour add milk and blend together, but be careful and not to overwork or dumplings will become tough.
Leave a Reply