2 Tablespoons olive oil
2 large carrots- peeled and sliced
2 celery stalks- sliced
1 onion- diced
4 cloves garlic- minced
1 cup of corn
1 teaspoon thyme
2 bay leaves
1 whole chicken- about 2 1/2 pounds
2 – 48-ounce chicken broth
2 cups of milk
1/2 teaspoon nutmeg
1 loaf stale French bread- about 1 pound, cut into 1 inch cubes
1/4 cup bread crumbs
1 Tablespoon fresh parsley
salt and pepper to taste
- In a large pot or Dutch oven, add the olive oil and turn the heat to medium. Add the carrots, celery, onion, and garlic, plus a large pinch of salt.
- Cook until tender, it will take about 5 minutes. Add the thyme, bay leaves, and the whole chicken to the pot. Add enough chicken broth to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour.
- Remove the chicken and set aside to cool. Once cool enough to touch, pick off the meat and shred into bite-sized pieces. Set aside.
- Dumplings: In a medium pan, combine the milk, nutmeg, and 1/2 teaspoon each of salt and pepper. Bring to a simmer and remove from heat.
- Take a large bowl, add the stale bread cubes, and the warm milk mixture. Using a spatula, stir until the liquid has absorbed. Let soak for 10 minutes. Add the breadcrumbs and eggs. Mix to combine and to make a thick dough. If too wet add a little more breadcrumbs.
- Remove the bay leaves from the stock and add the corn and chicken pieces. Bring the soup to a boil. Wet your hands and form the dough into eight dumplings, the size of a golf ball. Gently drop dumplings into the soup. Bring to a simmer, cover, and cook until the dumplings float to the surface and are cooked through about 10 to 15 minutes.
- Sprinkle the parsley on top and serve!