Sunday, 1 July 2018

Chicken Dumpling Soup


Carole's Chatter: Chicken Dumpling Soup with Spinach


This Chicken Dumpling Soup looks a bit boring but actually tasted very nice.  At the bottom of this posts you'll see just how boring the first version of the soup was.  I decided to add spinach for colour (and it's good for you too).

Ingredients:

Chicken Stock (in this case home made)
Chicken Thighs
Store bought pork & prawn dumplings (frozen)
Seasonings (salt/pepper/cayenne pepper)

Method:

I keep roast chicken carcasses in a bag in the freezer.  When I have enough I get out my big stock pot and make stock.  But first I thaw the bones and then roast them until nice and browned.

Then I simmer them in water for about 4 hours.  I don't worry about seasoning at this stage. If I have vegetable offcuts and peelings in the freezer I add them as well.

After the long simmer I let the stock cool and then strain it – throw out the bones and veggies – they will have given up all their flavour already.  I also use a fat strainer to get rid of some of the fat in the stock.  It is a jug with the spout coming from the bottom of the jug rather than the top.

Freeze any extra stock.  For the soup bring some stock just to the boil and then add the chicken thighs.  I put them in whole and sliced them after they were cooked.  They don't take very long to cook – maybe 15 minutes. Don't leave them too long – you want your poached chicken to be nice and tender.

Check the soup for seasoning – add salt & pepper to taste. If you like a little kick add some cayenne.

Add your spinach if you want the colour or keep it plain.  Lastly add some frozen dumplings and let the soup simmer for about 8 to 10 minutes more – that will be enough to cook them lightly through without them falling apart.

Carole's Chatter Chicken Dumpling Soup - no spinach

4 comments:

  1. Oh.my
    Goodness...i have been craving dumplings

    ReplyDelete
  2. Carole I do the exact same thing, in making and keeping stock. Funny, on my to make soon list is chicken stew with dumplings, but yours is a good quick lunch version.

    ReplyDelete
  3. I make my own stock too and it always comes out different. Depends how the chicken was roasted with lemon or just olive oil. Yum! Love the dumplings.

    ReplyDelete
  4. I love dumplings! I go through stages of making of my own stock -- I really need to get back in the habit.

    ReplyDelete

Your comments are most welcome. Cheers