Michael Symon'S Chicken-And-Dumpling Soup - cooking recipe

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

Preparation

Melt the butter in a 6-quart pot over medium heat.
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.
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.
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.
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.
Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.