Chicken and Herb Dumpling Soup
Recipes for Home and Restaurant
by Nadine Lloyd
1 whole chicken
2lt (4.2pt) water
½ cup chicken stock
3 celery sticks – sliced
1 leek – sliced
2 carrots – sliced
6 whole cloves
2 bay leaves
10 whole pepper corns
150g (5.3oz) butter
3 cups plain flour (extra if required)
2 teaspoons baking powder
Salt and pepper – to taste
½ cup milk
2½ tablespoons parsley – chopped
Place all the soup ingredients into a large saucepan.
Bring to the boil and cook on medium-low heat for 45-50 minutes, or
until the chicken falls away from the bone.
Remove the chicken, bay leaves, cloves, and pepper corns from the saucepan.
Set the chicken aside to cool, then shred the chicken into bite-sized pieces.
Allow the soup to continue to simmer on low.
Using your fingers, rub the butter into the flour, baking powder, salt, and pepper until it resembles bread crumbs.
Beat the eggs and milk together.
Add the flour mixture, along with the chopped parsley.
Add more salt if required.
Fold the mixture into a smooth dough.
Roll the dough into small balls.
Place the balls into the chicken soup.
Turn up the heat.
Add the shredded chicken to the soup.
Allow to cook for a further 6-8 minutes, or until the dumplings are cooked through.