Stein Eriksen Lodge Chicken Soup

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Today we are featuring a delicious soup to help warm your bones on this wet spring day. Nothing says comfort more than some chicken soup, not to mention some tasty dumplings, too. The healthy and wholesome recipe is brought to you by Chef Zane Holmquist of Stein Eriksen Lodge. To make the recipe a little easier, you can substitute the whole chicken portion of the recipe with a 2 ½ pounds of pre-roasted chicken from the market instead.

Stein Eriksen Lodge Chicken Soup

Ingredients

  • WHOLE CHICKEN
  • 1 each 3-4 pound chicken
  • 1 orange or lemon cut into 8 slices
  • 1 onion cut into 8 pieces
  • 1 stalk of celery, rough chopped
  • 6-8 bunches of fresh thyme
  • 1 teaspoon white pepper
  • 2 tablespoons kosher salt
  • DUMPLINGS
  • 1 cup whole wheat flour
  • ½ cup all purpose flour
  • 1 egg white
  • ½ teaspoon baking soda
  • ¾ cup nonfat buttermilk
  • 1 teaspoon flax seeds
  • ¼ teaspoon kosher salt
  • Pinch white pepper
  • CHICKEN SOUP
  • T. olive oil
  • 2 - 2 ½ pounds roasted chicken
  • 2 small onions, small diced
  • 4 carrots, peeled and small diced
  • 3 ribs celery, small diced
  • 1 parsnip, peeled and small diced
  • 1 cup fresh or frozen peas
  • 6-8 mushrooms, quartered
  • 1 small zucchini, remove seeds & small dice
  • 10-15 green beans, small diced
  • 8 cups chicken stock, sodium free
  • 2 cups water
  • 3 cups skim milk
  • 2 tablespoon cornstarch
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 6-8 sprigs fresh thyme, chopped
  • 1 teaspoon white pepper
  • 1 tablespoon kosher salt
  • ¼ teaspoon rubbed sage
  • 2 teaspoons dark molasses

Instructions

  1. WHOLE CHICKEN- Heat the oven to 375 F.
  2. Unwrap chicken, remove innards.
  3. Rub the chicken with salt and pepper, inside and out.
  4. Place the orange, celery, onion and herbs inside the cavity.
  5. Place the chicken on a roasting pan, place in the oven and cook for 80-90 minutes.
  6. Remove and let cool to room temperature.
  7. After it has cooled, remove the skin and pull the meat from the bones.
  8. Cut meat into ½ inch dice (not too small).
  9. Hold until we make the soup.
  10. DUMPLINGS- Sift flours and baking soda into a bowl.
  11. Whip the egg whites and buttermilk together, add to the flour mixture.
  12. Add flax seeds, salt and pepper.
  13. Mix just until combined, do not over work.
  14. CHICKEN SOUP- Heat a large soup/stock pan (10-15 quarts) over medium heat.
  15. Add olive oil and sauté onions and carrots for 4-5 minutes.
  16. Add celery and parsnips, sauté for 2 minutes.
  17. Add chicken.
  18. Add stock, water and milk and bring to a simmer.
  19. Add cornstarch and bring back to a simmer to activate the cornstarch.
  20. Add the peas, mushrooms, zucchini, green beans, parsley, thyme, white pepper, salt and sage.
  21. Bring to a simmer.
  22. Add molasses; taste and adjust seasonings as needed.
  23. Pour soup mixture into a large casserole dish.
  24. Preheat oven to 350 F.
  25. Using a tablespoon, drop dumplings on the top of the soup mixture (will make 15-20 dumplings).
  26. Bake for 15 minutes.
  27. Serve with dark molasses.
http://dishingpc.com/stein-eriksen-lodge-chicken-soup/

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About Author

Hailing originally from the East coast, Beth was drawn to the beauty and lifestyle of the West over 8 years ago. She now calls PC home, with her husband, fur babies and new baby girl on the way. Having lived all over the US, and traveled to about 40 countries, she is always in search of new adventure and culinary exploration. When she isn't busy in the Marketing world, she loves to create, cook, and is inspired by all things nature.

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