Chicken Dumpling Soup
There nothing more comforting than making soup on a cold day, my favourite is this soup inspired by Rachel Khoo’s ‘The Little Paris Kitchen’ with homemade chicken dumplings and any (literally any) seasonal vegetables you have lying around in your fridge. For this one, I used savoy cabbage, potatoes, mushrooms, leek and carrots – all organic.
Image by Kiran Singh, Passion for Food
For the chicken dumplings, I used 1 chicken breast filet, one slice of white bread, 1 egg, Thyme, salt and pepper and 1-2tbsp double cream. Whack it all in the blender until smooth. Make the dumplings by scooping out the mixture with a table spoon, form it in the palm of your hand and put it in the soup.
For the soup itself, I chopped everything up and sautéed them in Bertolli with Butter for a few minutes, added chicken stock, salt and pepper and chili flakes and let it simmer until vegetables cooked.
Serve with cheesy toast or garlic bread – nourishing food for the body and soul 🙂
Images via EatLittleBird