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.
- 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.
This recipe was originally from The Australian by David Herbert