Overnight chicken soup with dumplings
This recipe is an amalgamation of a few different things - it's versatile enough for you to adapt to your own tastes!
Overnight chicken, meat and broth separated, broth strained and defatted
a few tbsp chicken fat
one onion, diced
a few carrots, peeled and diced
a few celery stalks, peeled and diced
rosemary and thyme to taste (preferably fresh)
2 cups flour
1 tbsp baking powder
1 tsp table salt
1 cup whole milk
3 tbsp chicken fat (or unsalted butter, melted and cooled)
In a large Dutch oven, melt the chicken fat over medium heat. Add the veggies and herbs (if using dried) and saute until crisp-tender, about 10 minutes. Add the broth (and a garnet bouqui of herbs if using fresh) and bring to a gentle simmer. Add the reserved chicken meat. Taste the broth and season with salt and pepper.
Meanwhile, make the dumpling dough. Mix together the flour, baking powder and salt. Heat the milk and chicken fat (or butter) in the microwave just until warm (but don't over-heat it). Stir the milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
Gather a golf-ball sized portion of dough in a spoon and use a second spoon to push it off into the simmering soup. Repeat with additional dough, keeping the dumplings about 1/4" apart. Reduce heat to low, cover, and cook until dumplings are doubled in size, about 12-15 minutes. Serve (removing the garnet bouqui if used).
This soup can get on the table in under 30 minutes - just prep the veggies the night before so they are ready to go when you get home. You can prep the dumpling dough while the veggies are sauteing.