Sundays afternoons around our house often involve a roasted chicken, veggies and potatoes. This delicious ritual is always an excuse for what I'm really excited to make: chicken soup, topped with biscuity, crispy dumplings (drool). It's such a fabulous way to use up that leftover chicken and save a bit on the weekly shop too!
Chicken Dumpling Soup
Serves 6-7
For soup:
1 leftover roast chicken carcass
3-4 celery stalks
2 carrots
1 onion
2 garlic cloves
4-5 sprigs of thyme
4-5 bay leaves
salt
pepper
For dumplings:
200g plain flour
1.5tsp baking powder
1/4 tsp salt
pepper
100g unsalted butter
about 50g water
Place your chicken into a large casserole and cover with water. Bring to a boil, and simmer for one hour. Allow to cool, remove carcass from stock, pull off any meat and set aside. Discard the bones.
Preheat the grill setting on your oven to 200ºC. Chop your onions, carrots, celery, garlic and add to your stock. Top off with a bit more water. It should be a bit liquid (the dumplings will help thicken it) so bring the water level up to about 4-5 cm from the edge of your casserole dish. Bring to a boil with your thyme, bay leaves, salt and pepper. Simmer for 10 minutes.
Meanwhile, make your dumplings by mixing together your flour, baking powder, salt and pepper in a bowl. Rub in your butter until your mixture resembles coarse breadcrumbs. Stir in your water, a bit at a time until your dough comes together.
Add your reserved chicken to your soup. Give it a taste to see if it needs any more seasoning. Roll your dumplings into tablespoon sized dough balls and add to your soup. Once all the dumplings have risen to the surface, place under the grill and bake for 10-15 minutes until the tops have browned. Allow to cool slightly before serving.
No comments:
Post a Comment