Chicken soup is good for both the body and soul – and combined with dumplings, they make a hearty and comforting winter meal – for lunch or dinner.
- 2 tbsp olive oi
- 1 large onion, diced
- 2 celery sticks, diced
- 2 carrots, peeled and diced
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp butter
- 60g flour
- 2 tbsp milk
- 1.4 litres chicken stock
- 1 rotisserie chicken
- 140g frozen peas
- 2 tbsp parsley, chopped, to garnish
For the dumplings, you will need:
- 2 tbsp butter
- 30g fresh chives, chopped
- 250g flour
- 2 tsp baking powder
- 3/4 tsp salt
- 225 ml milk
Method:
Heat the oil in a large saucepan until medium-hot. Add the onion, celery and carrots and cook for about three minutes, until the onion is translucent. Add the thyme, salt and pepper and cook for another minute.
Add the butter and heat until melted, and stir the butter in. Cook until the butter and flour have browned then add the milk and stock. Increase heat until the mixture simmers and cook for 10 minutes. While it cooks, shred the chicken.
To make the dumplings, melt the butter. Combine the flour, baking powder, chives and salt in a large bowl. Add the butter and milk and stir until just combined.
Stir the chicken and peas into the vegetables, then drop small spoonfuls of the dumpling mixture on top. Cover and simmer for 12-15 minutes. Ladle into bowls, garnish with parsley and serve immediately.