Chicken Poblano Soup With Cilantro Jalapeno Dumplings

• 5 cups chicken broth
• 1 chicken carcass
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 poblano peppers, seeded and roughly chopped
• 1 jalapeno seeded and halved
• salt and pepper
• 1 T butter
• 1 onion, chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 2 parsnips, chopped
• 2 cups cooked, chopped chicken
• DUMPLINGS:
• 1/2 cup buttermilk
• 3 jalapenos, chopped roughly
• 1 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 T minced cilantro, plus extra for garnish
• 1/2 tsp pepper
• 2 T cold unsalted butter, cut into pieces

1. In a large, heavy duty pot over med high heat, add chicken broth, carcass, thyme, bay leaf, poblanos, jalapenos, salt and pepper. Bring to a boil, and let simmer for 30 min.
2. Meanwhile, in a medium saucepan over med heat, melte butter, add onion, celery, carrots and parsnips. Saute until tender about 10 min.
3. When the stock is cooked, remove bones, thyme, bay leaf and discard. Add 1/2 cup of sauteed vegetables. Carefully puree the soup. Add remaining veggies and cooked chicken. Bring soup to a steady simmer
4. DUMPLINGS
5. In a large bowl, sift flour baking soda and salt. Add cilantro, pepper and butter; combine so all butter is incorporated. Stir in buttermilk to form a soft dough,. Drop small spoonfuls of dough into lighly simmering broth, spacing evenly. Cover, and simmer until dumplings are firm about 6 min. Garnish with cilantro

chicken broth, chicken carcass, thyme, bay leaf, peppers, salt, t, onion, celery stalks, carrots, parsnips, chicken, buttermilk, jalapenos, flour, baking soda, salt, t, pepper, t

Taken from www.epicurious.com/recipes/member/views/chicken-poblano-soup-with-cilantro-jalapeno-dumplings-50054277 (may not work)