I love chicken soup and you can have it with noodles or rice or dumplings. These dumplings are made with leftover bread and are a nice change from rice or noodles. I have made them with marble rye bread and also from a basic white. Use what you like.
You will need:
- a cooked chicken – you can buy a roasted chicken from the grocery store or cook one
- 2 boxes of broth or make your own from bones (see link)
- 3 tbsp olive oil
- 3 carrots- peeled sliced on diagonal
- 1 stalk celery-sliced
- 1 potato- cubed (peeled or not)
- 2 cloves garlic
- 1/2 onion- chopped fine
- 1 leek- sliced thin
- 2 spring onions- sliced thin
- 1 tbsp dry Italian seasoning
- 1 tsp dry poultry seasoning
- 1 tbsp fresh thyme- chopped fine
- 1 tbsp fresh parsley – chopped fine
- 2 slices of bread – crust removed and cubed
- 2 eggs
- 1/2 – 3/4 cup flour
- salt and pepper
- 1 tsp fresh thyme – chopped fine
- 1 tsp fresh parsley – chopped fine
Step 1: chop carrots, celery, garlic, onions, leek, spring onions and fresh herbs.
Step 2: Chop potato and place in a bowl of water to prevent browning and to remove some of the starch.
Step 3: chop chicken. set aside.
Step 4: place leeks, onions, carrots, celery, garlic and 1/2 of the fresh herbs into a small saute pan with olive oil. Add Italian and poultry seasonings along with 1/2 tsp of salt and 1/4 tsp pepper. Saute for a few minutes until just starting to turn brown. Reserve the spring onions and half of the herbs for the last minute before serving.
Step 5: add broth and chicken along with vegetables including potatoes into a large pot. Bring up to a boil and then immediately turn down to simmer for approx 20 minutes. Taste and adjust salt and pepper if necessary.
Step 6: prepare the dumplings. In a small bowl add eggs and chopped bread. let sit for 5 minutes. Add 1/2 cup flour, fresh thyme, parsley and a sprinkle of salt and pepper. Mix with a fork. If still too wet add the rest of the flour to make it dry enough to form a loose ball.
You can form balls and place on a plate or simply take a fork and cut off blobs right into the hot soup to cook.
These are ones I made with a different type of bread.
Cook in simmering soup for 5 minutes.
Top with remaining herbs and spring onions and taste for seasoning. Adjust salt and pepper if necessary and serve hot!