Time to get the soup recipes out, now that the days are getting cooler. This is one of our favourites, as there are only the two of us, I halve the recipe and only use one chicken breast, there is plenty for a generous serve each and leftovers for lunch as well.
Chicken, Chickpea and Dumpling Soup
- 3 tbsp olive oil 6 bacon rashers sliced
- 2 onions chopped 2 leeks sliced
- 4 carrots sliced 3 garlic cloves sliced
- 4 sticks celery sliced 2 x 400g cans chickpeas
- 2.5 litre chicken or vegetable stock
- 2 bay leaves
- 4 skinless chicken breasts
Heat oil in a large saucepan over a medium heat. Add bacon, onions, leeks, garlic, carrots and celery and cook, stirring, for about 7 minutes, or until starting to soften (without colouring too much. Add chickpeas, stock and bay leaves and bring to boil: simmer for 20 minutes. Skim off any scum. Meanwhile, roughly slice chicken breasts into bite-size pieces and add to soup. Return to the boil and simmer gently for 20 minutes. Make the dumplings while the chicken is cooking.
Dumplings:
- 350g plain flour
- 3 tsp baking powder
- 1 ½ tsp salt
- 100g grated cheddar cheese
- 4 tbsp chopped parsley
- 1 large egg, beaten
- 150ml milk
Sift flour, baking powder and salt into a large bowl. Stir in grated cheese and parsley. Add egg and enough milk to make a soft (but not sticky) dough. Roll the dough into 16 walnut-size dumplings.
Drop the dumplings into soup, cover with a lid and simmer for about 15 minutes, or until dumplings have puffed up.
Serves 8
This recipe was originally from The Australian by David Herbert
Thanks for the recipe, I made soup last night for tea as well! I didn't have any bread rolls in the freezer so even made some damper rolls. There's something about the cooler weather that gets me in the mood for cooking.
ReplyDeleteHi Pip, Sounds & looks totally delish!! I had soup the other day, didn't realise how long it was since we'd had some. I often put the dumplings in stew - YUM.
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ReplyDeleteThank you for the recipe, it's one I'll have to try-I've had dumplings in a stew but not in a soup before. The weather is cooling down here only supposed to be 15 degrees today- a grey damp day just right for hot soup. I liked the buzzy bees in your last post!
ReplyDeleteYour photo is beautiful, Pip! It reminds me that I haven't made Chicken & Dumpling soup in quite a while. It looks like we'll have another cool week---might be just the meal for us.
ReplyDeleteOh thanks for sharing this Pip! I am having a "soup" week, so I will definately try this out!
ReplyDeletelv,
Joy
Oh I'm trying that for sure. It looks and sounds delicious. It's quite chilly here in Melbourne!
ReplyDeleteMmmmm this looks a lovely soup, I will give it a try. I have made a few lovely batches of vegie soup and this year it tastes just like Mum used to make (has only taken me 53years to get it right!!). I think the secret has been instead of using a hock or bacon bones our butcher had lamb knecks and I tried one and it was a great success.
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