German Chicken Soup with Dumplings
1 cup All-Purpose Flour
½ tsp. Baking Powder
½ tsp. Kosher Salt
¼ tsp. Black Pepper
1/8 tsp. Fresh Grated Nutmeg (or ground if fresh not available)
6 tbsp. Water
2 tbsp. Unsalted Butter
1 large Yellow Onion, finely chopped
2 large Carrots, finely chopped
2 ribs Celery, finely chopped
to taste Kosher Salt & Black Pepper
2 cloves Fresh Garlic, minced
7 cups Chicken Broth
2 large Bay Leaves
1½ lb. Red Potatoes, peeled & cut into ½ inch pieces
½ cup Heavy Cream
In a medium bowl, whisk together the flour, baking powder, salt, pepper and nutmeg. Add the water and mix until shaggy dough forms. Turn dough out onto a lightly floured work surface and knead until smooth (about 5 minutes). Transfer dough to a small bowl, cover with film and let rest at room temperature for an hour. Line a baking sheet with parchment paper. Roll dough into a ½ inch rope and cut into ½ inch pieces. Place on prepared sheet and cover with a damp towel.
In a large heavy pot, melt butter over medium heat. Add the onions, carrots and celery. Season with salt and pepper. Cook mixture stirring occasionally until softened (about 10 minutes). Next add the garlic and cook until fragrant (about 1 minute). Stir in broth, bay leaves and potatoes. Bring to a boil and add dumplings. Cover and cook over moderately low heat, stirring occasionally, until dumplings are puffed and cooked through (about 30 minutes). Stir in cream and season with salt and pepper. Discard the bay leaves and serve.
Note: If you like nutmeg, grate a little into the soup when you add the garlic. It will add an additional flavor to the soup.
Note: You could add a little diced cooked chicken to this soup at the time you add the potatoes, if you desire. I’d add about a half to three-quarters pound. After all it is called chicken soup.
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