Chicken and Potato Soup with Dumplings

Chicken and Potato Soup with Dumplings
Photo by Leigh Beisch

Ingredients

  • 1/3 cup milk
  • 1 large egg plus 1 large egg white, beaten lightly together to blend
  • 1 ½ teaspoons baking powder
  • 5 russet potatoes (about 2 1/2 lb.), peeled and diced
  • 1 cup all-purpose flour
  • 5 fresh sage leaves, rinsed
  • 2 carrots (about 6 oz.), peeled and diced
  • + 8 more ingredients
    • 2 quarts fat-skimmed low-sodium chicken broth
    • 2 stalks celery (about 4 oz.), rinsed, trimmed, and diced
    • 4 skinned chicken thighs (about 1 1/2 lb. total), rinsed
    • 1 teaspoon salt
    • ½ cup cornmeal
    • 2 tablespoons melted butter
    • 2 leeks (1 lb. total)
    • 2 teaspoons finely chopped fresh sage leaves

1. In a 6- to 8-quart pan over high heat, bring chicken, broth, and whole sage leaves to a boil. Reduce heat to low, cover, and simmer, skimming off and discarding any foam that rises to the surface, until chicken is no longer pink at bone (cut to test), about 30 minutes. 2. Meanwhile, cut off an...

View full recipe at My Recipes

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