Chicken Soup with Herb Dumplings
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Main
Method
Place the chicken into a large pot and cover with hot water and place the lid on top. Bring the pot to a simmer for 1 hour. After this time, strain away the bones, until you have pure liquid gold chicken stock. Season well to taste.
Return the stock to the large pot and add the onion and carrots. Bring the stock to a simmer once again.
In a large bowl combine the breadcrumbs, butter, cheese, egg and parsley. Compact the mixture into small ping-pong sized balls. If you find the mixture is a little too dry, add a few tablespoons of milk. Set the salt, pepper, and plain flour onto a plate and combine with a fork. Roll the dumplings in the flour until coated.
Gently lower the dumplings into the simmering chicken soup mixture. Cover the pot and simmer on low for 20-25 minutes.
Ladle the soup and generous helpings of the bread dumplings into a large bowl and serve with plenty of chopped herbs and hunks of bread.
Ingredients
1 cooked chicken carcass
1.5l hot water
1 large onion, chopped
2 large carrots, chopped
Salt, black pepper, and white pepper to taste
For the dumplings:
500g breadcrumbs
30g butter, melted
20g parmesan cheese, grated
1 large egg, beaten
2 tbsp dill or parsley, finely chopped
A pinch each of salt and pepper
50g plain flour
Method
Place the chicken into a large pot and cover with hot water and place the lid on top. Bring the pot to a simmer for 1 hour. After this time, strain away the bones, until you have pure liquid gold chicken stock. Season well to taste.
Return the stock to the large pot and add the onion and carrots. Bring the stock to a simmer once again.
In a large bowl combine the breadcrumbs, butter, cheese, egg and parsley. Compact the mixture into small ping-pong sized balls. If you find the mixture is a little too dry, add a few tablespoons of milk. Set the salt, pepper, and plain flour onto a plate and combine with a fork. Roll the dumplings in the flour until coated.
Gently lower the dumplings into the simmering chicken soup mixture. Cover the pot and simmer on low for 20-25 minutes.
Ladle the soup and generous helpings of the bread dumplings into a large bowl and serve with plenty of chopped herbs and hunks of bread.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.