CHICKEN SOUP WITH DILL AND DUMPLINGS
Prep 20 min. | Total 1 hour,
30 min.-plus
Serves 4
Surprise your tastebuds with this modern take on a classic. Just add dill and dumplings!
9 cups chicken broth 2 skinless, boneless chicken thighs, cut into bite-sized pieces
2 celery stalks, diced with leaves, about 1 cup
1 large carrot, diced, about 1 cup
1 large yellow onion, diced, about 1 cup
1/4 cup chopped dill
1 garlic clove, minced
1/4 tsp salt
Dumplings
1 egg
1/2 cup milk, at room temperature 1/4 cup unsalted butter, melted
1/2 tsp salt
1 1/2 cups all-purpose flour 1. Whisk egg in a large bowl. Whisk in milk, butter and salt. Gradually add flour and whisk until smooth. Cover and refrigerate until batter is cold, 45 minutes to 1 hour.
2. Boil broth in a large pot.
Add chicken, celery, carrot, onion, dill, garlic and salt. Return to a boil, then reduce heat to medium. Gently boil until vegetables are tender and chicken is cooked through, 8 to 10 minutes.
3. Scoop batter into 20 portions. Add to simmering soup and cook until all dumplings float to the top, 5 to 7 minutes. Ladle into bowls and sprinkle with more dill, if desired.