Wednesday, 23 January 2013

Chicken and Dumplings Soup


I love chicken soup and you can have it with noodles or rice or dumplings. These dumplings are made with leftover bread and are a nice change from rice or noodles. I have made them with marble rye bread and also from a basic white. Use what you like.

You will need:
  • a cooked chicken - you can buy a roasted chicken from the grocery store or cook one
  • 2 boxes of broth or make your own from bones (see link)
  • 3 tbsp olive oil
  • 3 carrots- peeled sliced on diagonal
  • 1 stalk celery-sliced
  • 1 potato- cubed (peeled or not)
  • 2 cloves garlic
  • 1/2 onion- chopped fine
  • 1 leek- sliced thin
  • 2 spring onions- sliced thin
  • 1 tbsp dry Italian seasoning
  • 1 tsp dry poultry seasoning
  • 1 tbsp fresh thyme- chopped fine
  • 1 tbsp fresh parsley - chopped fine
Dumplings
  • 2 slices of bread - crust removed and cubed
  • 2 eggs
  • 1/2 - 3/4 cup flour
  • salt and pepper
  • 1 tsp fresh thyme - chopped fine
  • 1 tsp fresh parsley - chopped fine


Step 1: chop carrots, celery, garlic, onions, leek, spring onions and fresh herbs.



Step 2:  Chop potato and place in a bowl of water to prevent browning and to remove some of the starch.



Step 3: chop chicken. set aside.


Step 4: place leeks, onions, carrots, celery, garlic and 1/2 of the fresh herbs into a small saute pan with  olive oil. Add Italian and poultry seasonings along with 1/2 tsp of salt and 1/4 tsp pepper. Saute for a few minutes until just starting to turn brown. Reserve the spring onions and half of the herbs for the last minute before serving.


Step 5: add broth and chicken along with vegetables including potatoes into a large pot. Bring up to a boil and then immediately turn down to simmer for approx 20 minutes. Taste and adjust salt and pepper if necessary.


Step 6: prepare the dumplings. In a small bowl add eggs and chopped bread. let sit for 5 minutes. Add  1/2 cup flour, fresh thyme, parsley and a sprinkle of salt and pepper. Mix with a fork. If still too wet add the rest of the flour to make it dry enough to form a loose ball. 


You can form balls and place on a plate or simply take a fork and cut off blobs right into the hot soup to cook.


These are ones I made with a different type of bread.

Cook in simmering soup for 5 minutes.


Top with remaining herbs and spring onions and taste for seasoning. Adjust salt and pepper if necessary and serve hot!










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