- 2 skinless boneless chicken breast halves
- 2 skinless, boneless chicken thighs
- 1 bay leaf
- 3 peppercorns
- Salt and freshly ground pepper
- 4 Tbsp butter
- 2 leeks, white parts only, chopped
- 2 carrots, peeled and sliced
- 3 celery ribs, sliced
- 2 Tbsp flour
- 4 C chicken broth
- 1 russet potato, peeled and cut into 1/2 inch dice
- 2 Tbsp heavy cream
Put the chicken breasts and thighs, bay leaf, peppercorns and 1/4 tsp salt in saucepan and add cold water to cover by 1 inch. Bring to a boil, then reduce the heat to medium-low. Simmer until the chicken is cooked through, 15-20 minutes, skimming off any foam on the surface. Remove the chicken, shred the meat and set aside. Reserve 2 cups of the poaching liquid.
In a large saucepan, melt the butter over medium-high heat. Add the leeks, carrots, and celery and saute until they begin to soften, about 5 minutes. Add the flour and cook for 2 minutes, stirring. And the broth and reserved poaching liquid and bring to a boil. Add the potato and reduce the heat to medium-low. Cook until the potato begins to soften, about 10 minutes.
Add the chicken and cream and continue to cook until the soup thickens and the potatoes are very tender, 5 minutes. Season with salt and better (I added more better than boullion too)
(William Sonoma)
For Dumplings (Better Homes and Gardens): In a medium bowl combine 1 C flour, 1 tsp baking powder, and 1/2 tsp salt. Cut in 2 Tbsp shortening until mixture resembles coarse crumbs. Add 1/2 C buttermilk, stirring just until moistened.
Drop dumplings on top of soup (do not spoon into cooking liquid) Return to boiling then reduce hit. Simmer covered for 12-15 minutes until dumplings cooked through.