Invigorating Chicken Soup
This spicy soup combines fresh ginger and turmeric and a flavourful chicken stock with lots of...
Chicken Soup with Bread Dumplings
A classic chicken soup made even more tasty with the addition of bread dumplings.
Preparation time: 2 hours
Ingredients for the dumplings
| Ingredients (6 servings) | ||
|---|---|---|
| 200 | g | breadcrumbs |
| 125 | ml | milk |
| 100 | g | butter |
| 1 | egg | |
| 1 | egg white | |
| pinch(es) | nutmeg | |
| 1 | stalk(s) | parsley, chopped finely |
| pinch(es) | salt | |
| pepper | ||
To prepare the dumplings:
- Mix breadcrumbs with milk and chill for 20 minutes.
- Beat the room temperature butter until fluffy and gradually add the egg and egg white.
- Add salt, pepper, a pinch of nutmeg and parsley.
- Add the soaked breadcrumbs, mix well, cover and leave to stand in the fridge for 20 minutes.
- Form small, firm, dumplings (approx. 3cm in diameter) with wet hands and leave covered in the fridge for 20 minutes.
- Before serving, bring salted water to the boil, put in the dumplings, turn down the heat and leave to stand for a good 10 minutes, then lift out.
Ingredients for the soup
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | whole chicken | |
| 2 | onion | |
| 700 | g | soup vegetables (carrot, yellow turnip, celeriac, parsley root, leek), peeled |
| 10 | black peppercorns | |
| nutmeg | ||
| 5 | allspice berries | |
| 4 | juniper berries | |
| 1 | bay leaf | |
| 1 | handful | parsley |
| 70 | g | butter |
| 7 | tablespoon(s) | flour |
| 125 | ml | white wine |
| 125 | ml | cream |
| salt | ||
| pepper | ||
Prepare the soup:
- Cut the soup vegetables into large pieces, and halve the unpeeled onions.
- Bring a pot of water to a boil, blanch the whole chicken in it for 2 minutes and empty out the water.
- Place the chicken with the vegetables and the halved onions in a not too big pot of cold water.
- Add salt (approx. 2-3 tsp), bay leaf, peppercorns, allspice, juniper and 2-3 sprigs of parsley and bring to the boil. Simmer for about 1.5 hours at low heat.
- Remove the chicken from the soup and leave to cool slightly. Strain the soup through a large sieve.
- Remove the spices and parsley and cut the soup vegetables into smaller cubes. Peel the skin off the chicken and remove the meat from the bones.
- Cut the larger pieces into bite-sized pieces and chop the smaller ones.
- Clean the soup pot and add 70g of butter.
- Once the butter has melted, stir in the flour and cook over a low heat for 5 minutes, stirring. The flour must not brown!
- Then pour in the wine and chicken soup and whisk well.
- Bring to the boil, add the prepared ingredients (meat, vegetables, chopped parsley), season with grated nutmeg, salt, pepper and pour in the cream.
- Bring to the boil, put in the dumplings, heat through and serve.
