Ingredients

The following ingredients have 2 Servings
  • 1 whole roasting chicken
  • 1 small diced yellow onion
  • 3 large diced carrots
  • 4 large diced stalks of celery stalks
  • 2 cloves of garlic
  • 1 small bunch each of fresh thyme and parsley
  • 4 ounces of unsalted butter
  • 1 peeled and small diced yellow onion
  • 6-7 celery stalks (small dice)
  • 4-5 medium sized carrots (small dice)
  • 2 finely minced garlic cloves
  • 4 ounces all-purpose flour
  • 2 cups of sweat peas
  • 2 cups of hominy
  • 4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 cups of milk
  • ¼ cups chopped fresh parsley
  • ½ cup chopped fresh scallions
  • sea salt and fresh cracked black pepper

Instruction

  • Chicken Stock: In a large pot place in all ingredients under “chicken stock” and poach the chicken on medium-high heat until it is completely cooked through, which takes about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite-size pieces.
  • Soup: In a large pot or rondeaux on medium heat add in the butter and sweat the onions, celery, carrots, and garlic for 5 to 6 minutes.
  • Next, add it to flour, and stir to make a roux.
  • Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover.
  • Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes.
  • Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 tablespoon portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through.
  • Serve with optional garnishes: chopped green onions, parsley, thyme, and parmesan cheese.