Chicken Soup And Dumplings
In this comforting recipe, tender chicken and savory seasonings come together to create a nourishing and soul-warming chicken soup. The homemade matzo dumplings add a delightful touch to this classic dish, making it a satisfying meal that is perfect for any time of the year.
— Constant Cookbook
Ingredients
- 1 x 1.5kg/3lb 5oz chicken
- 1 onion
- 2 celery
- 2 garlic
- 6-8 fresh parsley
- 1 bay leaf
- 12 white peppercorns
- 4 free-range eggs
- 150ml/5½fl oz vegetable oil
- 300ml/10½fl oz hot chicken stock
- 200g/7oz matzo
- 1 tbsp chopped fresh dill
- salt and freshly ground black pepper
Instructions
- For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour.
- Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks.
- Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth.
- Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour.
- Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes.
- To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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