EASY CHICKEN DUMPLING SOUP
Adding these easy soup dumplings to this quick soup recipe makes it a deliciously filling but also affordable soup recipe. With plenty of vegetables – and amasi! – this is a nutritious 30-minute family meal.
FOR THE SOUP:
2–3 tbsp. cooking oil
1 large onion; chopped
2 medium carrots; peeled and chopped
1 celery stalk; chopped
1 tsp. dried herbs
Salt and pepper
3 cloves garlic; finely chopped
2 chicken stock cubes
Pack of 4 chicken breasts; bone in
1 cup cream (optional)
FOR THE DUMPLINGS:
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. kosher salt
1 large egg
2/3 cup amasi
2 tbsp. melted butter or margarine
In a large pot, heat the oil until very hot and add the chicken, skin side down, to fry until just browned. Set aside, then add oil, onion, carrots, celery and garlic. Fry until just soft, then add 6 cups of water and bring to a boil. Add stock cube and chicken. Boil until chicken is cooked, about 10 minutes. Remove chicken, shred the meat with two forks and set aside.
While your soup is boiling, start on your dumplings. In a bowl, combine the dry ingredients, make a well in the centre and add the egg, buttermilk and melted butter/margarine. Whisk with a fork to combine.
Add shredded chicken back to pot (add cream as well, if using), then spoon your dumpling mixture into the pot, one tablespoon-sized ball at a time. Cook on low for about 5 minutes until the dumplings are cooked through, season to taste and serve warm.
Recipe originally seen on delish.com.
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