Chicken Noodle Soup: Difference between revisions

Line 63:

=== Cook Time ===

All day; about 7 hours

* Broth:

* 12 cups cold water

* 1 tablespoon whole black peppercorns

* 4 chicken leg quarters, skinned

* 3 celery stalks, sliced

* 2 medium carrots, peeled and sliced

* 2 bay leaves

* 1 large onion, peeled and cut into 8 wedges

*

Dumplings:

* 4.5 ounces all-purpose flour (about 1 cup), divided

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 1/4 cup chilled butter, cut into small pieces

* 3 tablespoons buttermilk

*

Remaining ingredients:

* Cooking spray

* 1 1/2 cups chopped onion

* 1 cup thinly sliced celery

* 3/4 cup (1/4-inch-thick) slices carrot

* 3/4 teaspoon salt

* 1 tablespoon all-purpose flour

* 2 tablespoons finely chopped fresh chives

Preparation

1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

@@ Line 63: / Line 63: @@
 === Cook Time ===
 All day; about 7 hours
+    *   Broth:
+    * 12  cups  cold water
+    * 1  tablespoon  whole black peppercorns
+    * 4  chicken leg quarters, skinned
+    * 3  celery stalks, sliced
+    * 2  medium carrots, peeled and sliced
+    * 2  bay leaves
+    * 1  large onion, peeled and cut into 8 wedges
+    *
+      Dumplings:
+    * 4.5  ounces  all-purpose flour (about 1 cup), divided
+    * 1  teaspoon  baking powder
+    * 1/4  teaspoon  salt
+    * 1/4  cup  chilled butter, cut into small pieces
+    * 3  tablespoons  buttermilk
+    *
+      Remaining ingredients:
+    * Cooking spray
+    * 1 1/2  cups  chopped onion
+    * 1  cup  thinly sliced celery
+    * 3/4  cup  (1/4-inch-thick) slices carrot
+    * 3/4  teaspoon  salt
+    * 1  tablespoon  all-purpose flour
+    * 2  tablespoons  finely chopped fresh chives
+Preparation
+. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).
+. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.
+. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.