I know, every good Mom has a great chicken soup recipe, this is nothing new here. But people who have seen my soup, or better yet TASTED my soup always rave about it, so this is for them.
We're gonna do this half "old school" /half easy. You COULD substitute chicken breasts but the chicken thighs have much, much more flavor, which is what we're after here. Bone in and skin ON, we are making STOCK, not Lean Cuisine. We add the 2nd group of vegetables later for extra flavor. If I was really overflowing with vegetables I would take my initial stock after 2 hours, strain in and then add use that liquid as the base for the soup. That is the "old world" way to making really flavorful stock.
Bisquick makes great dumplings, 'nuff said. When finished the soup is brimming with vegetables and the stock has an amazing depth, do not skip the diced tomatoes or white wine, their acidity adds the element most stocks are missing !!
Mis en Place:
3 large chicken thighs (bone in skin ON) about 1 lb.
2 cups celery small dice
2 cups carrot small dice
3 cups onion small dice
2 cups cabbage small dice
1 1/2 quarts water
3 bay leaves
5 whole peppercorns
1 Tbls Herbs de Provence (or thyme, oregano and basil combined)
1 48 oz can chicken stock
2 cups celery small dice
2 cups carrot small dice
2 cups onion small dice
1 14 oz can diced tomatoes
1 cup dry white wine, like my wife's chardonnay
1 bunch scallions, small dice
1 cup fresh parsley, leaves and stems chopped
2 cups Bisquick
2/3 cup milk
In a large soup pot or dutch oven add the water, chicken thighs and first group of vegetables. Bring to a boil, reduce to a simmer, skim any scum with a ladle, now add herbs, peppercorns and bay leaves. After 25 minutes remove chicken thighs with tongs, set aside - allow to soup simmer 2 hours. When volume of water recedes replenish with canned chicken stock. Now add 2nd group of vegetables, white wine and canned tomatoes and keep replenishing lost liquid with chicken stock until it is all added. Simmer another 60 minutes. Remove skin from chicken thighs and debone thigh meat and carefully cut up into 1/2 inch chunks, add to soup pot. Bring soup up to a low boil, make dumplings by combining Bisquick and 2/3 milk and mix well. Allow to sit 5 minutes then shape dumplings with a tablespoon and push off spoon into soup with another spoon. Cook on a high simmer/very low boil for 10 minutes, then cover pot and cook 10 minutes more. Remove pot from heat and let rest about 10 minutes covered. Serve in wide bowls. We almost fight over the dumplings.
We're gonna do this half "old school" /half easy. You COULD substitute chicken breasts but the chicken thighs have much, much more flavor, which is what we're after here. Bone in and skin ON, we are making STOCK, not Lean Cuisine. We add the 2nd group of vegetables later for extra flavor. If I was really overflowing with vegetables I would take my initial stock after 2 hours, strain in and then add use that liquid as the base for the soup. That is the "old world" way to making really flavorful stock.
Bisquick makes great dumplings, 'nuff said. When finished the soup is brimming with vegetables and the stock has an amazing depth, do not skip the diced tomatoes or white wine, their acidity adds the element most stocks are missing !!
Mis en Place:
3 large chicken thighs (bone in skin ON) about 1 lb.
2 cups celery small dice
2 cups carrot small dice
3 cups onion small dice
2 cups cabbage small dice
1 1/2 quarts water
3 bay leaves
5 whole peppercorns
1 Tbls Herbs de Provence (or thyme, oregano and basil combined)
1 48 oz can chicken stock
2 cups celery small dice
2 cups carrot small dice
2 cups onion small dice
1 14 oz can diced tomatoes
1 cup dry white wine, like my wife's chardonnay
1 bunch scallions, small dice
1 cup fresh parsley, leaves and stems chopped
2 cups Bisquick
2/3 cup milk
In a large soup pot or dutch oven add the water, chicken thighs and first group of vegetables. Bring to a boil, reduce to a simmer, skim any scum with a ladle, now add herbs, peppercorns and bay leaves. After 25 minutes remove chicken thighs with tongs, set aside - allow to soup simmer 2 hours. When volume of water recedes replenish with canned chicken stock. Now add 2nd group of vegetables, white wine and canned tomatoes and keep replenishing lost liquid with chicken stock until it is all added. Simmer another 60 minutes. Remove skin from chicken thighs and debone thigh meat and carefully cut up into 1/2 inch chunks, add to soup pot. Bring soup up to a low boil, make dumplings by combining Bisquick and 2/3 milk and mix well. Allow to sit 5 minutes then shape dumplings with a tablespoon and push off spoon into soup with another spoon. Cook on a high simmer/very low boil for 10 minutes, then cover pot and cook 10 minutes more. Remove pot from heat and let rest about 10 minutes covered. Serve in wide bowls. We almost fight over the dumplings.
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