Ingredients:
4 chicken thighs, bone-in
30oz chicken broth
30oz water
1 large carrot, medium dice
2 medium onions, medium dice
3 celery stalks, medium dice
1 small turnip, quartered or tourneed
1 parsnip, peeled and medium dice
4 sprigs thyme
2 sprigs rosemary, roughly picked
1 sprig sage
1/2 cup dill, roughly chopped
2/3 cup parsley, roughly chopped
1/4 cup vegetable oil
1/2 cup white wine
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water
1/2 cup chopped parsley
Remove most of the skin from the chicken, leaving a little fat for flavor, and season it with salt and black pepper. In a large wide pot, heat the oil and brown the chicken on both sides. Add the vegetables, season them with salt, and cook until the onions are translucent, about five minutes. Stir occasionally. Add the wine and cook until it has mostly evaporated, about three minutes. Add the broth and water, cover the pot, and bring to a rolling boil. Boil rapidly for three minutes, then reduce the heat to a simmer, and cook the soup, covered, until the chicken is cooked through, about half an hour. Remove any herb stems with a slotted spoon or tongs.
While the soup is cooking, mix the dumpling dough. In a large mixing bowl, combine the dry ingredients and fold in the butter, using a mixer or two knives. The butter should be the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Pinch off a dumpling-sized handful of dough and drop it into the soup - this is your tester dumpling. If it falls apart, add one egg white to the dough and try again. Once you're happy with the dumpling consistency, start adding dumplings to the soup. Poach them in the simmering broth for approximately five minutes, until they're cooked through. Turn off the heat and serve.
