Chicken, Vegetable, and Dumpling Soup Recipe

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Ingredients:

Serving

7 1/2 lb chicken wings
6 1/2 quarts low-salt chicken broth (preferably organic )
8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes
3 large onions, peeled, quartered
6 large celery stalks, thickly sliced, plus 2 1/2 cups 1/2-inch-thick slices
4 large parsnips, thickly sliced, plus 2 1/2 cups 1/2-inch cubes
2 whole medium leeks , halved lengthwise, rinsed, thickly sliced crosswise, plus 2 1/2 cups 1/2-inch-thick slices of white and pale green parts
1 1/2 cups plus 2/3 cup chopped fresh italian parsley
3 tbsp chopped thyme, divided
1 1/2 tsp whole black peppercorns
8 large whole allspice
3 fresh bay leaves
3 1/2 to 3 3/4 lb large chicken breast halves with skin and bones (4 to 5)
6 tbsp all purpose flour
1/2 cup chopped fresh chives

Directions:

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 down, and push to submerge. Simmer until chicken breasts are just cooked through, turning once and adjusting heat to maintain gentle simmer, 20 to 25 minutes.
Transfer chicken breasts to rimmed baking sheet; continue to simmer broth. Cool chicken 20 minutes. Remove skin and pull all meat from bones (reserve skin and bones). Tear meat into bite-size pieces. Transfer meat to large bowl; cover and chill.
Add skin and bones from breast halves to simmering broth. Increase heat and cook broth at active simmer 1 hour 15 minutes. Strain broth into another large pot. If necessary, boil until reduced to 19 to 20 cups richly flavored broth. Discard chicken and vegetable mixture strained from broth. Cool broth 2 hours. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep refrigerated.
Spoon fat from top of broth into saucepan. Heat just until melted. Pour fat into small bowl; return 6 tablespoons to pan. Add flour; blend until roux is smooth.
Bring broth in pot to simmer. Whisk 4 cups broth into roux and whisk over medium heat until mixture is smooth and comes to boil, about 5 minutes. Set aside.
Add cubed carrots and parsnips to remaining broth in pot; add thinly sliced celery and leeks. Cover pot. Simmer until vegetables are tender, about 10 minutes. Whisk in roux mixture. Add chicken pieces and dumplings, then 2/3 cup parsley, 11/2 tablespoons thyme, and chives. Simmer to heat through; season with salt and pepper.
Ladle soup into large shallow bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1122.46 Kcal (4700 kJ)
Calories from fat	585.75 Kcal
		% Daily Value*
Total Fat	65.08g	100%
Cholesterol	488.61mg	163%
Sodium	3848.92mg	160%
Potassium	1382.22mg	29%
Total Carbs	39.93g	13%
Sugars	12.24g	49%
Dietary Fiber	9.11g	36%
Protein	94.63g	189%
Vitamin C	25.2mg	42%
Vitamin A	0.5mg	16%
Iron	8.4mg	47%
Calcium	187.1mg	19%

Amount Per 100 g
Calories	101.57 Kcal (425 kJ)
Calories from fat	53 Kcal
		% Daily Value*
Total Fat	5.89g	100%
Cholesterol	44.21mg	163%
Sodium	348.27mg	160%
Potassium	125.07mg	29%
Total Carbs	3.61g	13%
Sugars	1.11g	49%
Dietary Fiber	0.82g	36%
Protein	8.56g	189%
Vitamin C	2.3mg	42%
Iron	0.8mg	47%
Calcium	16.9mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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