Ingredients (~6-8 servings)
For the Quick Broth
- Bones & skin from 1-2 rotisserie chickens
- 21 cups of cold water
- (Yields ~15 cups of broth)
For the Parmesan Dumplings
- 2 1/4 cups all-purpose flour
- 6 Tbsp unsalted butter, cut into small pieces
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup heavy whipping cream
- 1 1/2 Tbsp dried parsley
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 3 whole eggs + 3 egg yolks
For the Soup
- 3 large fennel bulbs, diced (~6 cups)
- 3 cups shredded rotisserie chicken
- 1 1/2 tsp sea salt
- 3/4 tsp black pepper
- 3/4 tsp crushed red pepper flakes
- Freshly grated nutmeg (Optional)
- 1 1/2 tsp coarse sea salt (for poaching water)
- 1 large bunch of scallions, chopped
Make the Quick Broth
Place the bones and skin from the rotisserie chicken(s) in a very large stockpot.
Add the 21 cups of cold water and cook on high heat for ~25 minutes.
Lower the heat to medium and let it simmer for another ~35-40 minutes.
Let the broth cool, then strain it through a fine-mesh strainer into a large bowl. Discard the bones and skin. You should have about 15 cups of broth.
Make the Dumpling Dough
In a medium, heavy-bottomed pot, add the flour, butter, Parmesan, and heavy cream.
Cook over low heat, stirring constantly with a wooden spoon, until the ingredients combine and the butter melts, forming a smooth, thick dough (like a paste).
Remove the pot from the heat.
In a small bowl, whisk the 3 eggs and 3 egg yolks together. Add them to the dough and immediately stir vigorously for ~1-2 minutes until the eggs are fully incorporated. This will take some effort.
Divide the dough into 4 equal-sized balls. Place them on a parchment-lined baking sheet and let them rest for ~30 minutes.
Assemble the Soup & Cook Dumplings
Pour the 15 cups of strained broth into a large soup pot and place it over medium heat.
Add the diced fennel, shredded chicken, 1 1/2 tsp sea salt, 3/4 tsp black pepper, red pepper flakes, and a pinch of nutmeg. Let this heat up and stay at a gentle simmer while you cook the dumplings.
Fill a separate medium pot 3/4 full of water. Add the 1 1/2 tsp coarse sea salt and bring it to a rolling boil.
Working with one ball of dumpling dough at a time, pinch off small pieces and roll them into small balls (about the diameter of a dime).
When the water is boiling, add the first batch of small dumpling balls. Cook for ~5 minutes. They will float when done.
Use a slotted spoon or spider strainer to lift the cooked dumplings from the boiling water and transfer them directly into the pot of simmering chicken soup.
Repeat this process until all 4 balls of dough have been rolled and poached.
Garnish the soup with chopped scallions and serve.
Rotisserie Chicken and Dumpling Soup
Ingredients
For the Quick Broth
- Bones & skin from 1-2 rotisserie chickens
- 21 cups cold water
- Yields ~15 cups of broth
For the Parmesan Dumplings
- 2 1/4 cups all-purpose flour
- 6 Tbsp unsalted butter cut into small pieces
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup heavy whipping cream
- 1 1/2 Tbsp dried parsley
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 3 whole eggs + 3 egg yolks
For the Soup
- 3 large fennel bulbs ~6 cups, diced
- 3 cups shredded rotisserie chicken
- 1 1/2 tsp sea salt
- 3/4 tsp black pepper
- 3/4 tsp crushed red pepper flakes
- Freshly grated nutmeg Optional
- 1 1/2 tsp coarse sea salt for poaching water
- 1 large bunch of scallions chopped
Instructions
- Place chicken bones and skin in stockpot with 21 cups cold water.
- Boil for 25 minutes, then simmer for 35-40 minutes.
- Strain broth and discard bones, reserving 15 cups.
- Mix flour, butter, Parmesan, and cream in pot over low heat until smooth.
- Remove from heat and stir in whisked eggs until incorporated.
- Divide dough into 4 balls and rest for 30 minutes.
- Heat broth in soup pot with fennel, chicken, seasonings.
- Boil salted water separately.
- Roll dumpling dough into small balls.
- Poach dumplings in boiling water for 5 minutes until they float.
- Transfer dumplings directly to simmering soup.
- Garnish with chopped scallions and serve.
