Chicken Soup With Whole Wheat Dumplings
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 8 cups chicken stock
- 3/4 lb boneless skinless chicken breast half
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons skim milk
- 1 large egg
- salt & freshly ground black pepper
- 1 large carrot, cut into 1/2 inch pieces
- 1 large parsnip, cut into 1/2 inch pieces
- 1/2 small butternut squash, peeled,seeded and cut into 1/2 inch pieces
- 1 large turnip, peeled and cut into 1/2 inch pieces
- 1 leek, and tender green parts only,halved lengthwise and cut into 1 inch pieces
Recipe
- 1 in a large pot, bring the chicken stock to a simmer.
- 2 add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.
- 3 transfer the chicken to a plate to cool slightly, then pull into shreds.
- 4 meanwhile, in a medium bowl, mix the flours with the parmesan, milk and egg.
- 5 season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- 6 transfer to a pastry bag fitted with a 1/4-inch round tip.
- 7 (i use a ziploc bag with a corner cut out).
- 8 add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper.
- 9 cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes.
- 10 add the leek and cook until tender.
- 11 holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup.
- 12 when all of the dough has been added, stir gently and cook until tender, about 2 minutes.
- 13 add the shredded chicken, cook until heated through and serve.
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