Chicken Soup for the Spring

Music: Hope to Stay – The Mix

James and I have a collection of chicken soup recipes and are always searching for more.  When I found Thomas Keller’s in Ad Hoc, I very much wanted to try it.  He uses a pate a choux recipe for the dumplings which looked so delicious.  He says it is “simple” but I disagree wholeheartedly.  It was very complicated and time consuming but, in the end, delicious. Be prepared to spend some time on it…I trimmed some of the edges and made it less of a commitment. Here’s how:

What you’ll need for the dumplings:

1/2 cup of water
4 tbsp of butter
1 1/2 tsp. of salt
2/3 cups of flour
1 tsp. Dijon mustard
2 large eggs
2 tbsps of minced chives
  • Fill a deep pot with salted water and simmer.
  • In another pot, combine water, butter, and 1 tsp. of salt in medium saucepan and bring to a simmer over medium-high heat.
  • Reduce heat to medium and add the flour. Stir with wooden spoon until dough pulls away from sides of pan.
  • Continue to stir for 5 minutes, evaporating most of the moisture.
  • Remove from heat and transfer dough to a mixing bowl.
  • Add mustard and remaining salt and mix.
  • Add in and incorporate one egg at a time.
  • Add chives and mix.

  • Shape the dumplings using two spoons (this is hard).

  • Once shaped, drop dumplings into simmering water. Cook in groups of six.

  • Cook for 7 minutes after they have risen to the surface.
  • With a slotted spoon, move dumplings to parchment paper lined baking sheet.

What you’ll need for the soup:

He says to make your own stock, which would have been a nice addition.  I used a combination of store bought stock and some I whipped up (and not at all following his directions) by simmering some chicken bones with water carrots, celery, onions and leeks. Add some salt and pepper and you’re ready to party. That made two quarts and I used 2 quarts of store bought stock.

2 cups of leftover roasted chicken, or a store bought rotisserie chicken to take apart.
4 quarts of chicken stock
2 tbsp. of butter
5 stalks of celery
3 carrots, peeled and chopped into rounds
half an onion
3 leeks
1 tsp. honey
2 bay leaves
3 sprigs of thyme
2 crushed cloves of garlic
1/2 cup of roux (1 stick of butter, 1/2 cup of flour)
handful of minced chives
1 tbsp. champagne vinegar
parsley leaves
  • Cut and cook onions and leeks in butter and set aside.
  • Peel the celery with a peeler and cut into 1 inch pieces.
  • Peel and cut carrots into 1 inch pieces.
  • Put the carrots in a saucepan and add the honey, bay leaves, thyme and garlic with some salt & pepper.
  • Cover with cold water and let simmer for 5 minutes.
  • Add celery after 3 minutes and then drain and set veggies aside.
  • Make roux by putting butter in a saucepan over medium heat.  When its melted add flour and cook for 4 minutes (being careful not to brown mixture).

  • Add roux a little at a time until soup is thick and coating the back of the wooden spoon.
  • Simmer for 40 minutes, skimming the top often.
  • Add the chicken, dumplings, veggies and chives to soup and heat.
  • Season with vinegar and salt and pepper and garnish with parsley…phew!

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Filed under Chicken, cookbooks, Recipes, Soup

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