Ukrainian Chicken Dumpling Soup ~ Galushki

By Leite's Culinaria

Ingredients

One (4- to 5-pound) chicken (preferably a boiling chicken, cut into 8 pieces)
2 1/2 quarts cold water
1 bay leaf
1 onion (peeled but kept whole)
Sea salt flakes and freshly ground black pepper
1 large egg
1/4 cup cold water
1/2 teaspoon fine sea salt
3/4 cup all-purpose flour
1 carrot (peeled and thinly sliced)
1 scallion (thinly sliced)
2 tablespoons chopped fresh dill
Crusty sourdough bread

Prep Time45mins
Cook Time90mins
Servings6

Instructions

Make the stock

Place the chicken pieces in a large saucepan and cover with the water. Add the bay leaf and onion, season well with salt and pepper, and bring to a boil over high heat.

Reduce the heat to very low, skim off the scum, and leave to simmer until cooked through to an internal temperature of 165°F (74°C), 1 to 1 1/2 hours.

Remove the chicken from the broth, reserving the broth in the saucepan. Discard the onion and bay leaf. When the chicken is cool enough to handle, pull the meat from the carcass and shred or chop it.

Make the dumplings

In a medium bowl, use a fork to beat the egg lightly, then add the water and salt and gradually sift in the flour. Work into a paste.

Bring the chicken stock to a simmer, then add the carrot and shredded chicken to the stock. Drop in teaspoonfuls of the dumpling paste and simmer until the dumplings float and the carrot is just tender, about 5 minutes. Taste and adjust seasoning, if needed.