Ingredients
- 3 boneless, skinless chicken breasts (cubed, about 2 pounds)
- 6 cups chicken stock
- Bouquet garni (3 sprigs parsley, 2 sprigs thyme, 1 bay leaf, 6 black peppercorns tied together in cheesecloth)
- 2 cups unbleached all-purpose flour
- 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce plus
- More for garnish)
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh flat-leaf parsley
- Salt & pepper
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 onion, chopped (preferably Vidalia, chopped)
- 3 carrots, cut into 1/2-inch rounds
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 cloves garlic, finely chopped
- 10 ounces fresh baby spinach
- 1/2 teaspoon red pepper flakes (optional)
How to Make
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Step 1: To poach chicken, in a large saucepan, add breasts and chicken stock to cover. Add bouquet garni; bring to a boil over high heat then decrease heat to low.
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Step 2: Simmer, skimming off foam occasionally until the chicken is tender, 10-15 minutes.
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Step 3: If stock is cloudy, don't worry, it's protein clarified from stock if the stock is cloudy don't worry, it's protein clarified from stock, just ignore or strain it out
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Step 4: Transfer poached chicken to a warm plate, reserve stock. Cover with a lid and set aside.
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Step 5: To prepare the dumplings, in a bowl, combine flour, cheese, baking powder, parsley, and 3/4 t salt. In a small saucepan, bring the milk and butter to a simmer over low heat, season with pepper. Add milk mixture to dry ingredients and stir to combine.
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Step 6: In a second large saucepan, heat the oil over medium heat. Add the onion, carrots and sweet potato. Cook until onions are translucent 3-5 minutes. Add garlic, cook until fragrant, 30-45 seconds. Add reserved stock and bring to a boil over high heat. Decrease heat to low. Using a small ice cream scoop or tablespoon, drop the dough about 1 tablespoon at a time, into the simmering stock. Cover and simmer until dumplings are cooked through and vegs are tender about 20 minutes.
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Step 7: To assemble, add reserved chicken and cook until just heated through, about 5 minutes. Stir in the spinach, cover and continue cooking 30-45 seconds. Add red pepper flakes. Taste and adjust for seasoning with salt & pepper.
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Step 8: To serve, ladle into shallow bowls, garnish with additional cheese.
We hope you enjoy this recipe!
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