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Chicken Dumpling Soup

Because sometimes there's nothing better than a nourishing bowl of chicken soup!

45 4
Chicken Dumpling Soup | DonalSkehan.com, Because sometimes there's nothing better than a nourishing bowl of chicken soup!

light-meals

Chicken Dumpling Soup

Because sometimes there's nothing better than a nourishing bowl of chicken soup!

Wednesday, January 18, 2017
US / METRIC

500g chicken thighs, boneless and skinless

80g wholewheat flour

A small handful of flat leaf parsley, roughly chopped

A small handful of chives, finely chopped

1 tbsp rapeseed oil

1 large onion, finely chopped

2 celery stalks, chopped

3 large carrots, chopped

1.5 litres best quality chicken stock

Sea salt and ground black pepper

1.1 lbs chicken thighs, boneless and skinless

3/4 of a cup wholewheat flour

A small handful of flat leaf parsley, roughly chopped

A small handful of chives, finely chopped

1 tbsp rapeseed oil

1 large onion, finely chopped

2 celery stalks, chopped

3 large carrots, chopped

6 cups best quality chicken stock

Sea salt and ground black pepper

Food processor

Bowl

Large pot

45 mins
Serves 4

For a soup like this which relies heavily on the taste of the broth, it is well worth seeking out the best quality stock you can get your hands on, homemade is best but I often rely on Kalo Organic chicken stock cubes if I don’t have the time.

 

Place the chicken thighs in a food processor and blitz until completely smooth. Transfer the chicken to a bowl and stir through the flour, chives and half the parsley. Season with sea salt and ground black pepper. Form into 20 small bitesize balls and place on a plate. Cover and leave to firm up in the fridge for 15 minutes or while you prepare the soup.
Place a large pot over a medium high heat and add a drop of oil. Fry the onion, celery and carrot until the onions are just tender and then pour in the chicken stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Gently add the chicken dumplings one at a time to the hot liquid and continue to simmer for 5 minutes or until cooked all the way through.
Before serving stir, check the seasoning and stir through the parsley.
Serve in deep bowls.
45 mins
Serves 4

Ingredients
US / METRIC

500g chicken thighs, boneless and skinless

80g wholewheat flour

A small handful of flat leaf parsley, roughly chopped

A small handful of chives, finely chopped

1 tbsp rapeseed oil

1 large onion, finely chopped

2 celery stalks, chopped

3 large carrots, chopped

1.5 litres best quality chicken stock

Sea salt and ground black pepper

1.1 lbs chicken thighs, boneless and skinless

3/4 of a cup wholewheat flour

A small handful of flat leaf parsley, roughly chopped

A small handful of chives, finely chopped

1 tbsp rapeseed oil

1 large onion, finely chopped

2 celery stalks, chopped

3 large carrots, chopped

6 cups best quality chicken stock

Sea salt and ground black pepper

You'll Need

Food processor

Bowl

Large pot

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