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Rotisserie Chicken and Dumpling Soup

prep time:45 minutes
cook time:1 hour 30 minutes
total time:2 hours 15 minutes
This chicken and dumpling soup uses a quick-stock from a rotisserie chicken. The dumplings are a savory, Parmesan-based pâte à choux (cooked dough) that are poached separately. The soup is finished with shredded chicken and diced fennel.
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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.

Notes

Work with one dumpling ball at a time. Dumplings should be dime-sized.