Chicken Dumpling Soup

I made this Chicken Dumpling Soup becauseĀ I’ve always been really intrigued my Matzah Ball Soup but because Ireland has only a tiny Jewish population, I could never find matzah meal to make the dumplings. When The Irish Times posted this recipe, which is heavily based on Matzah Ball Soup, I had to give it a go. Instead of matzah balls, which do not have meat in them, I blitzed up some chicken thighs for flavour, mixed in some spring onion and wholemeal flour and formed them into dumplings. They need to chill in the fridge to firm up. I suggest doubling the recipe and freezing half of the dumplings for another day. they can be cooked from frozen but I’d give them an extra 3 minutes at least in the broth. Just make sure to check by fishing out the biggest looking dumpling and cutting it in half to see that it is cooked through.

While this Chicken Dumpling Soup requires little extra work, it all does hang on the quality of the stock you use. If you feel inclined, you could make your own. Don’t make it especially for this but the next time you’re roasting a chicken, boil the carcass with some carrots and celery for an hour or two, strain and freeze. This is something that I have done maybe three times ever, if that, all other times I opt for the shop-bought stock cubes.

Chicken Dumpling Soup

Ingredients

  • 960g boneless, skinless chicken thighs (10 thighs)
  • 1bunch of chives, or 3 spring onions
  • 160g wholewheat flour
  • salt
  • pepper
  • 4 carrots
  • 3 sticks of celery
  • 2 large onions
  • 2 tbsp rapeseed oil
  • 2.5L good quality chicken stock
  • 1 good handful of parsley leaves

Instructions

  1. Blitz the chicken in a food processor until smooth. Then finely chop the chives or spring onions and add them to the chicken along with the flour and a pinch of salt ad pepper. Mix to combine.
  2. Divide the mixture into roughly 40 small meatballs. Place them on a tray lined with greaseproof paper and store in the fridge while you make the rest of the soup.
  3. Dice the carrots, celery and onion.
  4. Heat the oil in a large, heave based saucepan and add the vegetables. Fry for about 8 minutes or until tender.
  5. Pour in the chicken stock, bring it up to the boil, turn the heat down to medium-low and allow to simmer for 15 minutes.
  6. Then, one-by-one, drop the meatballs into the simmering soup and allow to cook for 5 or 6 minutes. Make sure they are cooked my removing one of the bigger ones and cutting it in half.
  7. Scatter over the parsley leaves and stir.
  8. Taste to check for seasoning, if necessary, add some more salt and pepper and serve.
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