In May we were able to get away to the Lincoln Way Inn in Franklin Grove, IL. We've been there a few times and we really enjoy it. The house is beautiful, the owner is so kind, the food is great, and the town is quaint. There's a cafe in town where we like to go at least once. It's the kind of cafe that only takes cash and everyone looks at you nosily when you walk in. It's almost like they know you aren't from around there. The food is great. I was feeling soup and salad, Andy also had the soup - Chicken Dumpling Soup. It was awesome. So awesome that Andy tried to sweet talk the waitress into getting the recipe. Hey, we aren't looking to set up shop in town - so what if we take the recipe home and love and enjoy it. Nope. We did not win. Crazy out of towners!!
Thus began our mission for a recipe for Chicken Dumpling Soup. I asked my Taste of Home peeps - all they gave me was really creamy options. This was a broth base with thin square/rectangle dumplings. I ended up using a favorite soup recipe of ours and finding a dumpling recipe. The results? They weren't the same but SOO good. Admittedly the dumplings were a tad too thick - but the kids loved them. Andy kept eating them, so I think it's a winner. I DO think I will see if this quaint restaurant had an email and plead my soup lovingness and see if they will bless me with the recipe. Guessing they will say no... worth a shot. I also plan to make this again but use my pasta sheeter to make really thin fast cooking dumplings - that may be our ticket to dumpling happiness...
Regardless... try this recipe... it's still really good.
Update: Bwahahahahah maybe they have an email… yeah… no. Guess we’ll just have to go back there for soup again.
Chicken and Dumpling Soup
Soup:
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped (about 2 cups)
4 medium carrots, chopped (about 2 cups)
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Dumplings:
2 1/2 cups all-purpose flour
1/2 cup milk
2 egg
1 tbs butter, melted
1 tsp salt
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes or until chicken is tender.
While soup is simmering - make dumplings.
In a large bowl combine the flour and the salt. In a medium bowl combine the milk, egg and melted butter. Whisk to combine and beat the egg. Make a well in the middle of the flour and add the egg mixture.
Stir the dough until it forms a ball and then turn it out onto a floured surface and knead it until the dough is smooth. Roughly 5 minutes. Then place the dough back into the large bowl and cover with plastic wrap. Let the dough rest for 10-15 minutes.
Once again turn the dough out onto the floured surface. This time flour a rolling pin and roll the dough out to about 1/4 inch in thickness. Use a pasta sheeter if unable to roll with rolling pin thin enough. Then cut the dough into desired noodle shapes.
Roll out to 1/4 inch thickness
Cut with a pizza cutter into desired shapes
Let the noodles dry for at least 20 minutes before cooking.
Add noodles to soup for 30 minutes of cooking time - or desired doneness.
Transfer chicken to a plate. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice.
Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.
Chicken and Dumpling Soup
Soup:
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped (about 2 cups)
4 medium carrots, chopped (about 2 cups)
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Dumplings:
2 1/2 cups all-purpose flour
1/2 cup milk
2 egg
1 tbs butter, melted
1 tsp salt
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes or until chicken is tender.
While soup is simmering - make dumplings.
In a large bowl combine the flour and the salt. In a medium bowl combine the milk, egg and melted butter. Whisk to combine and beat the egg. Make a well in the middle of the flour and add the egg mixture.
Stir the dough until it forms a ball and then turn it out onto a floured surface and knead it until the dough is smooth. Roughly 5 minutes. Then place the dough back into the large bowl and cover with plastic wrap. Let the dough rest for 10-15 minutes.
Once again turn the dough out onto the floured surface. This time flour a rolling pin and roll the dough out to about 1/4 inch in thickness. Use a pasta sheeter if unable to roll with rolling pin thin enough. Then cut the dough into desired noodle shapes.
Roll out to 1/4 inch thickness
Cut with a pizza cutter into desired shapes
Let the noodles dry for at least 20 minutes before cooking.
Add noodles to soup for 30 minutes of cooking time - or desired doneness.
Transfer chicken to a plate. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice.
Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.
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