Michael Symon's Chicken-And-Dumpling Soup

Ingredients

• 2  bay leaves 
• 2  carrots diced
• 1  celery root diced peeled finely
• 2.5 lbs chicken organic ()
• 0.5 cup cooking fat (sold in tubs at gourmet stores)
• 3 large eggs 
• 1  fennel bulb diced finely
• 1 tablespoon fennel seeds toasted
• 1.3 cups flour all-purpose
• 1 tablespoon parsley fresh chopped
• 2 tablespoons tarragon fresh chopped
• 4 sprigs thyme sprigs fresh
• 4  garlic clove minced
• 0.5 teaspoon nutmeg 
• 7 servings pepper fresh
• 7 servings kosher salt 
• 1 cup milk 
• 1  onion diced finely
• 1  rutabaga diced peeled finely
• 1  turnip diced peeled finely
• 1 tablespoon butter unsalted
• 4 cups wine 

Equipment

• bowl
• sauce pan
• whisk
• pot
• wooden spoon
• ice cream scoop

Directions

1. Melt the butter in a 6-quart pot over medium heat.
2. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes.
3. Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer.
4. Add the chicken and simmer for 2 hours.
5. Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg, and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat.
6. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed.
7. Whisk in the eggs, one at a time, to make a thick dough.Bring the soup to a boil. Form the dough into eight dumplings (a big spoon or ice cream scoop); drop into the soup. Cover and cook and until the dumplings float to the top of the surface, about 10 minutes.
8. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.