Chicken & Dumpling Soup

8 Ingredients

Number of servings

4

2 cup self-raising flour
60grams butter, melted
1 carrot, finely chopped
1 bunch parsley, stems and leaves separated
6 spring onions
1.20kilograms whole chicken
400grams can corn kernels, drained
1/2 cup tasty cheese, grated

Nutrition per serving

50% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

You may freeze the soup at the end of step 2, without the dumplings.

Method

Step 1 of 6

Place chicken and parsley stems in a large, deep pan. Cover with water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, skimming surface occasionally, for 40 minutes or until cooked through. Remove pan from heat. Allow to cool.

Step 2 of 6

When cool enough to handle, transfer chicken to a chopping board. Remove and chop meat. Discard skin and bones. Strain cooking liquid through a fine sieve over a large bowl. Return liquid to a clean pan, place over high heat and bring to the boil. Add carrot, reduce heat and simmer for 10 minutes or until tender.

Step 3 of 6

Meanwhile, sift flour into a bowl. Finely chop 2 of the spring onions and 1/3 cup of parsley leaves. Stir into flour with the cheese. Add butter and 3/4 cup water. Season with salt and pepper. Stir with a knife to form a soft dough.

Step 4 of 6

Meanwhile, sift flour into a bowl. Finely chop 2 of the spring onions and 1/3 cup of parsley leaves. Stir into flour with the cheese. Add butter and 3/4 cup water. Season with salt and pepper. Stir with a knife to form a soft dough.

Step 5 of 6

Slice remaining spring onions and add to stock with corn and chicken meat.

Step 6 of 6

Roll dough into walnut-sized balls and drop into simmering soup. Cover and cook for 12 minutes or until dumplings are cooked through. Serve.