Mushroom, Chicken and Thyme Dumpling Soup

To make the soup, in a 6-quart (6-l) Dutch oven or a large, heavy saucepan over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat in the pot.

Increase the heat to medium-high. Season the chicken generously with salt and pepper. Add the chicken, skin side down, and cook, turning once, until the skin is crisp and golden brown, about 2 minutes per side. Transfer to a plate.

Add the onion, leeks and mushrooms to the pot and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, thyme sprigs and bay leaves and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed, about 1 minute. Add the stock, stirring to scrape up any browned bits, and bring to a boil.

Return the chicken to the pot, reduce the heat to medium-low and cook at a vigorous simmer until the chicken is tender and almost cooked through, about 20 minutes. Return the bacon to the pot.

While the soup is cooking, make the dumpling dough: In a bowl, stir together the flour, baking powder, salt, 5 grindings of pepper, the melted butter and milk until combined. Set aside.

After the soup has cooked for 20 minutes, drop the dough by heaping tablespoons into the soup; the dumplings will expand as they cook. Cover and cook until the dumplings rise to the surface and are no longer doughy, about 3 minutes.

Remove the thyme sprigs and bay leaves from the soup and discard. Transfer the chicken to a plate. When cool enough to handle, remove the meat, discarding the skin and bones. Shred the meat into bite-size pieces and add to the soup. Taste and adjust the seasoning with salt and pepper.

Ladle the soup into warmed bowls. Garnish with a squeeze of lemon, fresh thyme sprigs and a few grindings of pepper and serve immediately. Serves 4.

Williams Sonoma Test Kitchen