For the soup
1 whole chicken
2 quarts chicken stock
1 large onion
2 carrots
2 celery stalks
Additional vegetables of your choice (I used fennel and leeks)
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh sage, finely chopped
2 tbsp all-purpose flour
Olive oil
Kosher salt and freshly ground black pepper
Optional stock aromatics: Extra carrots, celery, onion, garlic, bay leaves, whole peppercorns, and any herbs
For the Parmesan-chive dumplings
I use the recipe from seriouseats if you want more detail
1 cup water
1 stick (8 tbsp) unsalted butter
1 generous three-finger pinch of kosher salt
1¼ cups all-purpose flour
3 large eggs
1 tbsp Dijon mustard
½ cup grated Parmesan (or whichever cheese your heart desires)
1 tsp freshly ground black pepper
Sliced fresh chives, to taste
Instructions
1. Prepare the chicken and stock
Start by pouring your chicken stock into a large pot.
For a lighter, more delicate broth, place the raw chicken directly into the stock, adding enough water to cover the bird if necessary. Bring to a gentle simmer and cook for approximately 45–60 minutes, or until the chicken is cooked through.
If you prefer a darker, richer broth, roast the chicken at 400°F until golden and cooked through, approximately 60 minutes depending on its size. You can also use a store-bought rotisserie chicken, which makes this process faster.
(Whichever method you choose, don't be afraid to add any extra vegetables or aromatics you have lying around. Carrots, onion, celery, garlic, bay leaves, whole peppercorns, and herb stems will all contribute flavor to the stock.)
Once the chicken is fully cooked, remove it from the pot, oven or bag and allow it to cool enough to handle. Pick the meat off the bird into a bowl, and refrigerate until ready to use.
Return the bones and carcass to the stockpot and continue simmering gently for at least 1 hour, or up to 6 hours if you have the time. The longer simmer will help extract additional flavor and body from the bones.
When you're happy with the stock, strain it through a fine-mesh sieve and set aside. Discard the bones and spent aromatics.
2. Make the dumplings
While your stock is simmering, prepare the dumpling dough.
Combine the water, butter, and a generous pinch of salt in a medium saucepan over medium heat.
Once the butter has melted and the mixture comes to a boil, add the flour all at once. Immediately begin stirring vigorously with a rubber spatula or wooden spoon.
Reduce the heat to low and continue cooking and stirring until the dough comes together into a smooth ball and begins pulling away from the sides of the pot. This should take approximately 2–3 minutes.
Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a minute to release some of the steam and allow the dough to cool slightly.
With the mixer running on medium speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl as needed.
Add the Dijon mustard, Parmesan, sliced chives, and black pepper. Continue mixing for another minute, until the dough is smooth and everything is evenly incorporated.
Transfer the finished dough to a piping bag and refrigerate until you're ready to cook the dumplings.
If you'd prefer a more detailed explanation of the pâte à choux technique, reference the Serious Eats recipe above.
3. Build the soup
Dice the onion, carrots, celery, and any additional vegetables you're using into roughly uniform pieces. Finely chop the rosemary, thyme, and sage.
In a large, heavy-bottomed pot, heat a generous drizzle of olive oil over medium-low heat.
Add the vegetables, season lightly with salt, and sauté for approximately 5 minutes, stirring occasionally, until they begin to sweat and soften.
Add the chopped herbs and continue cooking for another 2 minutes.
Sprinkle the 2 tablespoons of flour over the vegetables and stir continuously for another minute or two.
Slowly pour in your strained chicken stock, stirring as you go to incorporate the flour evenly.
Add the reserved chicken meat and bring everything to a gentle simmer. Continue cooking until the vegetables are tender and the broth has thickened slightly.
Note: I prefer this soup to have a little body without becoming overly thick or gravy-like. If you'd like a thicker broth, whisk an additional tablespoon of flour with a small amount of cold water until smooth, then stir it into the simmering soup. Allow a few minutes for the flour to cook and thicken the broth before adding more.
4. Cook the dumplings
Once the vegetables are tender and the broth is gently simmering, it's time to add the dumplings.
I like to pipe the dough directly into the pot, using kitchen scissors or a small knife to cut little gnocchi-sized pieces as the dough comes out of the piping bag.
Allow the dumplings to cook in the simmering broth for 3 minutes.
5. Season and serve
Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper.
The soup can probably take a few generous pinches of salt. Add it gradually, tasting as you go.
Ladle the soup into bowls and enjoy!