Chicken and Dumpling Soup

80°C (176° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

Chicken Broth

  • 1½ lbs Bone-in Skin-on Chicken Legs (About 2)
  • Salt and Pepper
  • 1 tsp Canola Oil
  • 1 Spanish Onion, Cut into ¼ Inch Dice
  • 1 Carrot, Cut into 1/2 Inch Dice
  • 1 Stalk Celery, Cut into ½ Inch Dice
  • 2 Cloves Garlic, Minced
  • 1 TBSP Butter
  • ¼ C Dry White Wine
  • 1 Sprig Thyme
  • 2 C Water

Finishing Soup

  • 8 oz Dumplings (Such as Store-Bought Gnocchi), Cooked According to Package instructions
  • 1 Cup Chicken Stock or Water
  • 1 TBSP Parsley, Chopped
  • 1 TBSP Dill, Chopped

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Directions

  1. Set up Nomiku water bath and turn temperature to 80ºC (176ºF).
  2. Season chicken with salt and pepper.
  3. Heat canola in a large sauté pan over medium high heat. Add chicken and brown on both sides until golden, about 5 minutes.
  4. Remove chicken and set aside on a plate. Do not wash pan.
  5. Lower heat to medium, add onion, carrot, celery, garlic, and butter and cook until vegetables are light golden brown, about 5 minutes.
  6. Return chicken to the pan with any collected juices. Add white wine to the pan to deglaze, simmering for 1 minute.
  7. Add water and thyme. Seal mixture into a freezer safe zip bag using the water displacement method.
  8. Place bag in Nomiku water bath and cook for 2 hours.
  9. Remove bag from water and transfer to a bowl.
  10. Remove chicken legs from broth. Pull chicken meat from the bone, discarding any skin or tendons, as well as the bones.
  11. To finish soup, heat the cooked dumplings in the stock or water, then add to the broth along with picked chicken.
  12. Divide Soup between 4 bowls and garnish with chopped herbs. Be comforted.

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