Lunchbreak: Southport and Irving chef Alec Sherman makes chicken soup with handmade dumplings

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Alec Sherman – Chef de Cuisine

Southport and Irving
4000 N. Southport Avenue
Chicago
(773) 857-2890
www.southportandirving.com

For more information about Lakeview Pantry:

www.lakeviewpantry.org

Chicken Soup with Handmade Dumplings

Soup Base:
6 ea boneless, skinless chicken thighs
1/4 tsp salt
1/4 tsp pepper
2 tsp canola oil
1 cup onions, small diced
1/2 cup celery, small diced
1/2 cup carrots, small diced
1 Tbs garlic, minced
7 cups chicken stock (preferably homemade)
1 Tbs of each – chopped fresh sage, fresh rosemary, fresh thyme

Dumplings:
3.5 cups flour
1/2 tsp salt
2 ea eggs
1 cup whole milk
2 Tbs butter, unsalted
(The "dumpling" noodles would be similar to a pierogi dough.  So a little more dense than a noodle however not the "traditional" dumpling you are picturing. This is made similar to the way you would pasta rolled and cut by hand.)

Directions:
Heat stock pot, season chicken (salt and fresh cracked pepper). Add chicken, seasoning and oil. Sear chicken add onions, and continue cooking for 5 minutes. Add carrot and celery, and cook for 5 minutes. Add stock, cover. After it boils reduce to simmer.  Continue simmering (from 3-8 hour ideally if making your own stock; otherwise simmer about an hour if using store bought stock) until ready to cook dumplings/noodles. Meanwhile, mix dumpling dough/noodle ingredients in a stainless mixing bowl and rest under refrigeration for 10 minutes. Roll on a floured counter top until 1/4- inch thick. Cut into 1/2- inch x 3-inch pieces. Drop into simmering stock, stirring regularly. Cover; continue cooking for 20 minutes or until dumplings/noodles are cooked through.

Chefs Tip:
For more intense flavor add: 3 Tbs parsley, 1/2 tsp Tabasco, 1.2 tsp Worcestershire, and 2 tsp Dijon.