Hearty Chicken Pot Pie Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Leeks - trimmed, chopped
1		Onion - chopped (large)
2		Celery stalks - diced
1		Large clove garlic - minced
1/3 cup	20g / 0.7oz	All-purpose flour
8 cups	1896ml	Chicken Stock - (see recipe),
		Divided
2		Carrots - peeled, and (medium)
		Cut into 1/2" dice
1 lb	454g / 16oz	Small white button mushrooms - quartered
1		Bag frozen pearl onions - (10 oz)
2		Boneless skinless chicken breasts - cut thin strips (large)
1 teaspoon	5ml	Salt - (to 2)
1/2 teaspoon	2.5ml	Dried tarragon
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 cup	237ml	Heavy cream
		Dumplings
3/4 cup	46g / 1.6oz	Flour
3/4 teaspoon	3.8ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1		Freshly-ground black pepper
2 tablespoons	30ml	Butter - chilled
1 tablespoon	15ml	Egg (large)
3 tablespoons	45ml	Milk
1 tablespoon	15ml	Chopped fresh parsley

Recipe Instructions

In large stockpot, heat oil over medium heat. Add leeks, onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour; cook for about 2 minutes stirring constantly taking care not to brown the flour.

Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender.

Meanwhile, in separate shallow saucepan, over medium-high heat, bring remaining 2 cups chicken broth and 1 cup water to a boil.

To make dumplings: In a medium bowl combine flour, baking powder, salt and pepper. With a pastry blender or fork cut butter into flour until it resembles coarse meal. In small bowl whisk together egg, milk and parsley; stir into flour mixture until a dough forms.

Using a greased teaspoon gently place rounded teaspoons of dough into simmering broth. Cook for about 7 minutes or until well-risen and cooked through. Reserve in a small amount of broth until ready to serve.

Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining cooking liquid from dumplings. Adjust seasonings if necessary. Add cooked dumplings to soup and over medium heat return to almost boiling. Serve immediately.

Carefully ladle into warmed soup bowls and arrange dumplings on top. Sprinkle generously with freshly chopped parsley.

This recipe yields about 12 cups.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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