Chicken Dumpling Soup
Serves: 4
A simple and nourishing Chicken Dumpling Soup. Recipe with step-by-step photos.
Ingredients
- 1 ½ litres (6 cups) chicken stock, preferably homemade
- 2 large carrots, peeled and thickly sliced
- 200 g (7 oz) chicken breasts, sliced
- 100 g (3 ½ oz) sliced white bread, crusts removed
- 100 ml (⅓ cup plus 1 tablespoon) cream
- 1 egg
- 1 egg yolk
- sea salt
- white pepper, freshly cracked
- 1 pinch nutmeg, freshly grated
- 1 handful white mushrooms, thickly sliced
- flat-leaf parsley, finely chopped
Instructions
- Bring the stock to a boil in a large saucepan.
- Add the carrots to the stock and simmer gently for about 10 minutes, or until the carrots are cooked.
- Meanwhile, prepare the quenelles (or chicken dumplings). Place the chicken breasts, white bread, cream, eggs, salt, pepper and nutmeg into the bowl of a food processor. Blitz until you have a smooth paste. The mixture should be quite wet.
- Shape the paste into quenelles by using two large spoons, scooping the mixture back and forth between the spoons until the paste is shaped like a football.
- Bring to the stock to a boil.
- Drop the quenelles into the stock as you form them. They will need 3-5 minutes to cook through.
- Slice some mushrooms (as little or as much as you like) and add this to the soup shortly before serving.
- Taste the soup for seasoning. You many need to add some salt or pepper, or even perhaps some water. Much depends on the stock which you have used.
- Garnish with parsley before serving.
Kitchen Notes
- You can add some small pasta shells to the soup to make it a bit more substantial.
- The food processor was hell to clean afterwards! Somehow the paste ended up in every nook and cranny of the bowl, blade, lid, etc. Be prepared to slave a bit over the kitchen sink, although I hope you will be luckier than I was.
- RECIPE CREDIT
Recipe adapted from The Little Paris Kitchen by Rachel Khoo - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.