Chicken Soup with Dumplings

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg) 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg)
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Juice of 1 lemon Juice of 1 lemon
• For the dumplings: For the dumplings:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 eggs 2 eggs
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the chicken pieces, carrots, celery, onion, garlic, bay leaf, and dried thyme. Cover with water and bring to a boil.
2. 2.
   Reduce heat to low and simmer for about 1 hour, or until the chicken is cooked through and tender.
3. 3.
   Remove the chicken pieces from the pot and shred the meat using two forks. Set aside.
4. 4.
   In a mixing bowl, combine the flour, eggs, and water to make the dumpling batter. Mix until well combined.
5. 5.
   Bring the soup to a gentle boil and drop spoonfuls of the dumpling batter into the simmering broth. Cook for about 10 minutes, or until the dumplings are cooked through and float to the surface.
6. 6.
   Return the shredded chicken to the pot and season the soup with salt, pepper, and lemon juice. Adjust the seasoning to taste.
7. 7.
   Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
• Dumplings — Be careful not to overmix the dumpling batter, as it can result in dense dumplings. Mix until just combined for light and fluffy dumplings.

Tips & Tricks

• For a richer flavor, you can add a chicken bouillon cube to the soup.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water and simmer for a few more minutes.
• Feel free to add other vegetables like peas or potatoes to the soup for added texture and flavor.
• Leftover soup can be stored in the refrigerator for up to 3 days. The dumplings may absorb some of the broth, so you may need to add more liquid when reheating.
• This soup tastes even better the next day as the flavors develop, so consider making it in advance.

Serving advice

Serve the Chicken Soup with Dumplings hot in bowls. Garnish with fresh parsley for a pop of color and added freshness. It pairs well with crusty bread or a side salad for a complete meal.

Presentation advice

When serving the soup, make sure to ladle a generous amount of broth, chicken, and dumplings into each bowl. The vibrant colors of the vegetables and the fluffy dumplings will make the soup visually appealing. Serve it with a sprinkle of fresh parsley on top for an extra touch of elegance.