Chicken and dumpling noodle soup

Posted: October 18, 2014 in american
Tags: , , , , ,

I’m a little bit obsessed by British cooking shows, which is strange because I don’t necessarily like British cooking. There’s something so precious about the aesthetic of British cooking shows: like, they’re welcoming you into their kitchen, so that you can sit down to a cup of tea in their fine china. Even “rushed” cooking by Nigella feels more like a warm hug. I prefer the actual food of American cooking shows, but sometimes I feel like I’m being hurried through the steps, as though the chefs are worried that if they don’t talk fast enough they’ll lose my attention, which feels insecure, tiresome. I was thus inspired to attempt this Southern classic after watching the British (or perhaps French?) version on Rachel Khoo’s youtube channel, “My little Paris kitchen.” She finished the meal, and I went searching for the American version of the recipe and voila, found chicken and dumplings. Jimmy found out I was cooking and threw in a few star anise, black cardamom and cinnamon sticks, then asked that we add egg noodles even with the dumplings, and we ended up with this gorgeous recipe.



– one whole chicken (or 5 pounds of boned chicken)
– two chopped onions
– four chopped carrots
– five chopped celery
– four black cardamom
– five garlic cloves
– one piece of ginger
– one cinnamon stick
– two star anise

– two cups of flour
– 1/4 stick of butter, cut into tiny pieces
– 3/4 cup of milk
– 1 tbsp of baking powder
– 1 tsp of salt

Make the broth: On high heat, swirl oil and then put the chopped vegetables. Wait for the onions to sweat for five minutes, then add the whole chicken, and fill the pot with water until the chicken is submerged. Cover the pot and bring it to a boil, then turn the heat down to a simmer for 50 minutes.

Make the dumplings: Mix all the ingredients for the dumplings.

Remove the chicken, and shred the chicken meat, then return it to the pot. Bring the broth back up to a boil. Add egg noodles and the dumplings, for ten minutes, then serve hot!


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