Recipe Description

Chicken Soup with Tarragon – Vidalia Dumplings

Ingredients & Instructions

Ingredients:
FOR THE SOUP:

• 2 lbs. Chicken, diced (raw or cooked, dark meat preferred)
• 1 Onion, diced
• 1 ½ Gal. Water
• 2 Medium Carrots, diced
• ½ Celery Stalk, diced
• 2 Tbs. Parsley, chopped
• 2 Tbs. Cream Sherry
• 4 oz. Karlsburger Chicken Base
• 2 Tbs. Olive Oil

FOR THE DUMPLINGS:

• 2 Tbs. Butter
• 1 c. Milk
• ½ c. Instant Cream of Wheat
• ¼ c. Vidalia Onion, minced
• 2 Eggs, separated, Plus 2 egg whites
• 1 tsp. Kosher Salt
• 1 Tbs. Karlsburger Tarragon

Cooking Instructions:
FOR THE SOUP:
To a large, heavy bottom pot, add olive oil and sauté onion, celery and carrots until onions are translucent. If the chicken is raw, at this time. Cook until the chicken is completely seared on all sides. Add water. If the chicken has already been cooked, add chicken immediately followed by the water. Bring soup to a boil and reduce to a simmer. Add Karlsburger Chicken Base and return to a medium simmer. Add the parsley and wine. Adjust seasoning if necessary. Using 2 Tbs, from and drop dumplings into the simmering soup by filling one spoon half way and using the back of the other spoon to “scrape” the dumpling mixture into the simmering soup. Let soup simmer for about 7-8 minutes or until dumplings have been cooked. To make this soup ahead of service, poach dumplings into lightly salted water and remove them with a skimmer onto a greased pan and cool.
FOR THE DUMPLINGS:
Over a medium heat, sauté onion in butter until transparent. Add milk, salt, and tarragon Bring to a simmer. Slowly add cream of wheat, stirring constantly. Cook until thich and transfer to a mixing bowl. Stir mixture periodically until most of the heat has been removed. When the mixture has cooled enough to touch with the back of the hand, mix in the egg yolks. In a large bowl, whip the egg whites to a stiff peak. Fold 1/3 of the beaten egg whites into the cream of wheat mixture. Then, fold the cream of wheat mixture into the remaining egg whites. Let cool overnight. Add cooked dumplings to the soup just prior to service.

Karlsburger Corporate Chef and Owner of American Gourmet Catering; Thomas D. Johnson