Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 Leeks - trimmed, chopped

  3. 1 Onion - chopped (large)

  4. 2 Celery stalks - diced

  5. 1 Large clove garlic - minced

  6. 1/3 cup 20g / 0.7oz All-purpose flour

  7. 8 cups 1896ml Chicken Stock - (see recipe), Divided

  8. 2 Carrots - peeled, and (medium) Cut into 1/2" dice

  9. 1 lb 454g / 16oz Small white button mushrooms - quartered

  10. 1 Bag frozen pearl onions - (10 oz)

  11. 2 Boneless skinless chicken breasts - cut thin strips (large)

  12. 1 teaspoon 5ml Salt - (to 2)

  13. 1/2 teaspoon 2 1/2ml Dried tarragon

  14. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  15. 1 cup 237ml Heavy cream Dumplings

  16. 3/4 cup 46g / 1.6oz Flour

  17. 3/4 teaspoon 3.8ml Baking powder

  18. 1/2 teaspoon 2 1/2ml Salt

  19. 1 Freshly-ground black pepper

  20. 2 tablespoons 30ml Butter - chilled

  21. 1 tablespoon 15ml Egg (large)

  22. 3 tablespoons 45ml Milk

  23. 1 tablespoon 15ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large stockpot, heat oil over medium heat. Add leeks, onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour; cook for about 2 minutes stirring constantly taking care not to brown the flour. Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender. Meanwhile, in separate shallow saucepan, over medium-high heat, bring remaining 2 cups chicken broth and 1 cup water to a boil. To make dumplings: In a medium bowl combine flour, baking powder, salt and pepper. With a pastry blender or fork cut butter into flour until it resembles coarse meal. In small bowl whisk together egg, milk and parsley; stir into flour mixture until a dough forms. Using a greased teaspoon gently place rounded teaspoons of dough into simmering broth. Cook for about 7 minutes or until well-risen and cooked through. Reserve in a small amount of broth until ready to serve. Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining cooking liquid from dumplings. Adjust seasonings if necessary. Add cooked dumplings to soup and over medium heat return to almost boiling. Serve immediately. Carefully ladle into warmed soup bowls and arrange dumplings on top. Sprinkle generously with freshly chopped parsley. This recipe yields about 12 cups.


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