Michael Symon's Chicken-And-Dumpling Soup

This looked VERY tasty and hearty from the photo. Don't turn away because of the long list of ingredients; it's simple. From the Food Network Magazine, volume two. Enjoy it on a cold night!

• Ready In: 2 hrs 50 mins
• Serves: 8
• Yields: 8 bowls

Ingredients

• 1  tablespoon unsalted butter
• 4  garlic cloves, minced
• 2  carrots, diced
• 1  bulb celery root, peeled and finely diced
• 1  turnip, peeled and finely diced
• 1  rutabaga, peeled and finely diced
• 1  onion, finely diced
• 1  fennel bulb, finely diced
•  kosher salt
• 4  cups white wine
• 1  tablespoon fennel seed, toasted
• 4  sprigs fresh thyme
• 2  bay leaves
• 2 1⁄2 lbs chicken (organic)
• 1  cup milk
• 1⁄2 cup chicken fat (sold in tubs at gourmet stores)
• 2  tablespoons  chopped fresh tarragon
• 1⁄2 teaspoon ground nutmeg
•  fresh ground pepper
• 1 1⁄4 cups all-purpose flour
• 3  large eggs
• 1  tablespoon  chopped fresh parsley

Directions

1. Melt the butter in a 6-quart pot over medium heat.
2. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes.
3. Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside in bowl.
4. About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg, and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
5. Bring the soup to a boil. Form the dough into eight dumplings (a big spoon or ice cream scoop); drop into the soup. Cover and cook and until the dumplings float to the top of the surface, about 10 minutes.
6. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.