1 large onion, cut into 1 inch dice
4 ribs celery, cut into 1/4 inch slices
4 medium carrots, peeled and cut into ¼
1 large whole garlic clove, peeled
4 large sprigs fresh thyme
2 tablespoons extra virgin olive oil
3 quarts water
salt and freshly ground black pepper, to
1 large (about 5 pounds) chicken,
quartered, or 5 pounds chicken legs and
1 loaf Country White Bread, crusts
removed and cut into 1/2 inch cubes
3 cups cold water
3 large eggs, beaten
paprika, to taste
In a large stockpot or dutch oven over medium heat, sweat the onion, celery, carrots, garlic, and
thyme in the oil for 7 to 10 minutes. Add the 3 quarts of water and season with salt and pepper.
Add the chicken, bring to a simmer, and continue simmering 25 to 35 minutes, or until the
chicken is cooked through. Remove chicken from the pot while the broth continues to simmer
and pull all of the meat off the bones. Return the meat to the pot while preparing the dumplings.
Soak the bread in the cold water for 1 minute. Squeeze as much water out of the bread as
possible. In a medium bowl, work the eggs, paprika, and salt and pepper into the bread to form
a dough. Skim the fat off of the top of the broth with a spoon. Add the dumpling dough, one
spoonful at a time, into the simmering soup. Cook 2 to 3 minutes, or until the dumplings float.
Adjust seasoning and serve.
Makes 6 Servings
Panera Bread Chicken and Dumplings