← Back to Search Results
Homemade Chicken Soup with Caper and Parmesan Dumplings

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Yield: Serves 5 or 6

Ingredients

For the soup:

  • 1 chicken, about 4 pounds
  • 2 carrots, halved
  • 6 celery stalks, halved
  • 6 black peppercorns
  • 6 fresh flat-leaf parsley sprigs
  • 1 dried bay leaf
  • 3 or 4 fresh thyme sprigs
  • 8 quarts water
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the dumplings:

  • 1½ cups all purpose flour
  • 2¼ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup grated Parmesan cheese
  • ¾ cup milk
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley for garnish

Directions

1 Rinse the chicken and pat dry. In a soup pot, combine the chicken, carrots, celery, peppercorns, parsley, bay, thyme, and water. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer until the chicken meat moves easily from the bones, about 1 hour.

2 Transfer the chicken to a colander or large sieve set over a bowl. Removethe skin and meat from the bones. Cover and refrigerate the meat until needed and return the skin and bones to the soup pot. Continue to cook, uncovered, for another 2 hours to create a well-flavored broth. Remove from the heat and, using a spoon, skim off the fat from the surface.

3 Strain the broth, discarding the vegetables. You should have about 8 cups. Put the broth in a clean saucepan and bring to a simmer over medium-high heat. Add the salt and pepper.

4 Meanwhile, make the dumplings: Sift together the flour, baking powder, and salt into a bowl. Stir in the Parmesan. Add the milk and the capers all at once, stirring vigorously just long enough to mix the ingredients.

5 Tear or chop the chicken into bite-sized pieces.

6 When the broth is at a simmer, add the chicken pieces to the pan. Dip a tablespoon into the simmering broth, then scoop up a tablespoon of the dumpling batter. Using your finger, push it off the spoon into the broth. Repeat until all the batter is in the pan. Cover the pan, bring to a medium boil, and boil until the dumplings are cooked through, about 12 minutes.

7 Ladle the soup and dumplings into bowls and garnish with the parsley. Serve immediately.


©
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

405kcal (20%)
1217mg (51%)
30g
2g
10g (15%)
0g
4g (18%)
3g
2g
139mg (46%)
3g
47g
82mg
704mg
251mcg RAE (8%)
10mg (17%)
322mg (32%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
cooking-for-friends Cooking for Friends
by Gordon Ramsay
mom-a-licious Mom-a-Licious
by Domenica Catelli
lucid-food Lucid Food
by Louisa Shafia
in-the-kitchen-with-david In the Kitchen with David
by David Venable
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?