Today is soup day. But this is not soup in the way you probably know it - this is a thick, rich and filling meal that is guaranteed to fill you up. Try it!
I have called this simply chicken soup with dough dumplings.
Ingredients
One whole chicken
Handful of pasta
3 dessert spoons of seasoning
2 cloves of garlic, crushed
One medium potato, thinly sliced
One large onion, chopped
2 carrots, sliced
Large sprig of thyme
Flour
Pinch of salt
Water
6 dessert spoons of flour
2 dessert spoons of cooking oil
Method
Brown the chicken in the pot that you will be making this dish. It does not have to be perfect.
Add the seasoning, onions, garlic and the other vegetables. Cook for five minutes. Then pour over hot water from the kettle until the chicken is almost covered. Bring to the boil, stir, cover with the lid and turn the hob right down and leave it to cook for half an hour. At that point give the soup a stir, add more seasoning and a little salt if you require it. Cook for another half an hour.
Warning: lift out the chicken carefully by placing a wooden spoon inside the cavity of the chicken and use a spatchula to support it. Place aside to cool completely before chilling overnight ready for tomorrow's dinner.
Remove from the chicken the two drumsticks from the legs. With a ladle, remove two lots of the soup in order to use it as stock for tomorrow's meal.
Shred the meat and put back into the soup pot (you can blend the mixture at this stage if you prefer smooth soup). I used a potato masher to roughly mash down some of the ingredients.
Continue to cook.
Make the dough balls by adding the flour, one teaspoon of salt and a little water to form a firm dough. Pinch an amount of this mixture and roll it in your hands to create a ball about the size of a grape and add to the soup.
This mixture should make between 18 and 20 balls.
Cook in the soup for another 10 minutes, add frozen petit pois for the final minute, stir well and serve.
This meal appears on Shopping List 1
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