Chicken Soup with Bread Dumplings

Chicken soup with bread dumplings

© Stine Christiansen

Chicken soup with bread dumplings

Chicken soup with bread dumplings

© Stine Christiansen

Preparation time: 2 hours

Ingredients for the dumplings

Ingredients (Serves 6)

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 (Serves 6)

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
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.

 

FIND OUT MORE

  • Invigorating Chicken Soup
    This spicy soup combines fresh ginger and turmeric and a flavourful chicken stock with lots of fresh green vegetables. The result? A dish that will warm you up and deliciously replenish your energy.
  • Formai de Mut Ravioli with Chicken Broth
    Formai de Mut is an Italian mountain cheese from Lombardy made from raw cow's milk. It makes a delicious filling for ravioli. This recipe from top Italian chef Norbert Niederkofler, of the esteemed St Hubertis restaurant in Bolzano, is simply heavenly. If you can't find Formai de Mut, a similar cheese will do the job, too.
  • Beetroot Soup with Crème Fraîche
    Earthy beetroot and sweet apple combine beautifully in this colourful soup, which is enriched with crème fraîche. Serve with plenty of bread for a sophisticated supper, or serve it as a first course.
  • Laksa Lemak
    Coconut milk is a key ingredient in Laksa Lemak, Malaysia's thick noodle soup. Add the kick of chillies, aromatic lemongrass and fresh galangal, and you have a nourishing, warming, satisfying bowlful of flavour.
  • Pea Cream Soup with Cashews and Basil
    Peas can also be creamy. Here we purée them into a velvety soup, and refine it with cashews and bacon.