Chicken, Vegetable, and Dumpling Soup

Ingredients

  • ½ cup chopped fresh chives
  • Fresh-Herb Dumplings
  • 6 tablespoons all purpose flour
  • 3 ½ to 3 ¾ pounds large chicken breast halves with skin and bones (4 to 5)
  • 3 fresh bay leaves
  • 8 large whole allspice
  • 1 ½ teaspoons whole black peppercorns
  • + 8 more ingredients
    • 3 tablespoons chopped thyme, divided
    • 1 ½ cups plus 2/3 cup chopped fresh Italian parsley
    • 4 large parsnips, thickly sliced, plus 2 ½ cups ½-inch cubes
    • 6 large celery stalks, thickly sliced, plus 2 ½ cups ½-inch-thick slices
    • 3 large onions, peeled, quartered
    • 8 large carrots, thickly sliced, plus 2 cups ½-inch cubes
    • 6 ½ quarts low-salt chicken broth (preferably organic)
    • 7 ½ pounds chicken wings

1. Combine chicken wings, broth, sliced carrots, onions, thickly sliced celery, sliced parsnips, thickly sliced leeks, 1 1/2 cups parsley, 1 1/2 tablespoons thyme, peppercorns, allspice, and bay leaves in 14- to 16-quart pot. Bring to simmer over high heat. Add chicken breast halves, skin side do...

View full recipe at SpringPad

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