Chicken Dumpling Soup
Three words that scream comfort - chicken, dumpling, soup. Whether this is something you have grown up with or not, no one can deny the joy you get from a big bowl of warm, delicious stock flavoured with fresh vegetables and perfectly bouncy dumplings.
As is often the case on this blog, you can use this recipe as a guide... Swap the chicken for turkey or pork mince if you like, use whatever soft herbs you fancy (think parsley, coriander, mint) and mix up the veg for whatever's in season. Make this and I promise you will feel good - what more do you want!?
Chicken Dumpling Soup
Serves 4
4 chicken breasts, roughly chopped (or 500g mince)
2 garlic cloves, crushed
4 tbsp fresh herbs, chopped (I used chives and basil)
50g plain flour
1 litre chicken stock
150g carrots, cut into batons
150g spring greens, shredded
150g tenderstem broccoli, stalks chopped
sea salt and freshly ground black pepper
Blitz the chicken in a food processor with the garlic and lots of salt and pepper. Tip into a bowl with the flour and fresh herbs then bring together with your hands, making sure the flour is well distributed. Roll into walnut-sized balls - you should be able to make roughly 24 dumplings.
Heat the stock in a large saucepan or casserole. Add the carrots and the dumplings to the stock and cook for 4 minutes. Add the greens and the broccoli and cook with the lid on for a further 5 minutes.
Check and adjust the seasoning then ladle into bowls and serve.
As is often the case on this blog, you can use this recipe as a guide... Swap the chicken for turkey or pork mince if you like, use whatever soft herbs you fancy (think parsley, coriander, mint) and mix up the veg for whatever's in season. Make this and I promise you will feel good - what more do you want!?
Chicken Dumpling Soup
Serves 44 chicken breasts, roughly chopped (or 500g mince)
2 garlic cloves, crushed
4 tbsp fresh herbs, chopped (I used chives and basil)
50g plain flour
1 litre chicken stock
150g carrots, cut into batons
150g spring greens, shredded
150g tenderstem broccoli, stalks chopped
sea salt and freshly ground black pepper
Blitz the chicken in a food processor with the garlic and lots of salt and pepper. Tip into a bowl with the flour and fresh herbs then bring together with your hands, making sure the flour is well distributed. Roll into walnut-sized balls - you should be able to make roughly 24 dumplings.
Heat the stock in a large saucepan or casserole. Add the carrots and the dumplings to the stock and cook for 4 minutes. Add the greens and the broccoli and cook with the lid on for a further 5 minutes.
Check and adjust the seasoning then ladle into bowls and serve.
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