Molly calls this soup “soul-healing” and well, when it comes to chicken soup, it’s definitely a dish that warms our hearts too. Using a recipe from her mother-in-law for the dumplings, Molly’s broth is full of colourful vegetables and tender pieces of chicken, as well as herbs like dill and thyme, making this classic cozy comfort food a must-add to your wintry weather repertoire.
Related: Molly Yeh’s Dinner Recipes That Will Make Weeknights a Breeze
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ingredients
Soup Stock
Dumplings
directions
For the soup stock:
Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1½ hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won’t be much) and, if desired, some fat.
Related: Watch More Recipe Clips From Molly
Carefully strain the stock, discarding everything except for the chicken. Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
For the dumplings:
In a small saucepan, bring the butter and ¾ cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don’t skip this step, and don’t rush it, either. Taste your soup, and if it doesn’t make you smile reflexively, add more salt, about a ½ tsp of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
Serve, garnishing with fresh parsley.
Watch Girl Meets Farm on Sundays at 10:30AM ET/PT. Stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.