Hochzeitssuppe (German Wedding Soup)

Ingredients

• 1 lb boneless skinless chicken breasts
• 6 cups chicken stock
• 2 medium carrots, cut into thin matchsticks
• 2 stalks celery stalks, cut into thin matchsticks
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 oz chicken liver
• 3 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• ½ tablespoon fresh chives, finely chopped
• 1 large egg yolk
• 3 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• ⅛ teaspoon white pepper
• 1 tablespoon fresh parsley, chopped
• ½ tablespoon fresh chives, snipped

Instructions

1. 1

   Start preparing the liver dumplings first so they can chill. Finely chop 4 oz of chicken liver into a smooth paste using a sharp knife, then transfer to a small bowl. Add 3 tablespoons of softened unsalted butter and beat together until well combined. Fold in 1 tablespoon of finely chopped fresh parsley and 0.5 tablespoon of finely chopped fresh chives.

2. 2

   Add 1 egg yolk to the liver mixture and stir until fully incorporated. Sprinkle in 3 tablespoons of all-purpose flour, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of white pepper. Fold gently until just combined — do not overmix, or the dumplings will be tough. Cover and refrigerate for at least 15 minutes.

3. 3

   While the dumpling mixture chills, prepare the broth vegetables. Cut 2 medium carrots lengthwise into quarters, then slice each quarter into thin matchsticks about 2 inches long. Cut 2 celery stalks lengthwise into quarters and slice similarly. Chop 2 tablespoons of fresh parsley and 1 tablespoon of fresh dill and set aside separately.

4. 4

   Pour 6 cups of chicken stock into a large pot and bring to a gentle simmer over medium-high heat. You should see steady, small bubbles breaking the surface. Once simmering, nestle 1 lb of boneless skinless chicken breasts into the liquid — they should be just covered.

5. 5

   Reduce heat to medium and simmer gently for 15-18 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F. Remove the chicken breasts to a cutting board and set aside to cool for 5 minutes. Leave the broth simmering.

6. 6

   Once cooled, shred the chicken breasts into bite-sized pieces by pulling along the grain with two forks. Discard any bones or tough bits. Set the shredded chicken aside.

7. 7

   Add the carrot and celery matchsticks to the simmering broth. Cook for 8-10 minutes until the vegetables are tender but still have a slight bite. You should be able to pierce a carrot piece easily with a fork.

8. 8

   While vegetables cook, remove the liver dumpling mixture from the refrigerator. Using a small spoon or a 0.5 teaspoon measure, drop pea-sized dumplings directly into the simmering broth, working in batches so you don't overcrowd the pot. You should have about 24-28 dumplings total. They will sink at first, then rise to the surface as they cook.

9. 9

   Simmer for 5-7 minutes until the dumplings float and feel firm to the touch. Return the shredded chicken to the pot and stir gently to distribute evenly. Season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper, then taste and adjust as needed.

10. 10

    Stir in the 2 tablespoons of chopped fresh parsley and 1 tablespoon of fresh dill. Let the herbs warm through for 30 seconds — do not boil, or they'll lose their bright color and flavor.

11. 11

    Ladle the soup into warm bowls, dividing the broth, vegetables, chicken, and dumplings evenly. Garnish each bowl with 0.25 tablespoon of fresh chopped parsley and a pinch of fresh snipped chives. Serve immediately while steaming hot.

Tools you’ll need

• large pot (8-quart)
• small bowl
• cutting board
• sharp chef's knife
• instant-read thermometer
• two forks
• small spoon
• fine-mesh strainer
• ladle

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