Chicken soup with dumplings
6
Easy
20 minutes, plus 30 minutes’ resting time
2 hours
If you are a fan of chicken soup, you'll love this version by Abigail Donnelly. This chicken soup and dumplings is made in the oven and the dumplings are nice and fluffy.
Ingredients
Method
- 1 whole free-range chicken
- 4 cups water
- 2 sticks celery, chopped
- 4 carrots, chopped
- 2 onions, chopped
- 6 baby turnips
- 3 bay leaves
- 1 clove garlic
- salt, to taste For the dumplings:
- 240 g flour
- 4 t baking powder
- 1⁄2 t salt
- 1 cup milk
Method
Ingredients
1. Preheat the oven to 180°C. Place all the ingredients into a cast-iron pot with a lid. Simmer for 10 minutes.
2. Cover, place in the oven and cook for 2 hours. Season to taste, then remove from the oven.
3. To serve, spoon pieces of chicken into bowls with the stock and dumplings.
4. To make the dumplings, mix all the ingredients and rest for 30 minutes. Add spoonfuls to the broth in the last 10 minutes of cooking time.
Cook's note: If you like, shred the chicken and remove the bones. If you prefer crispy skin, cook the chicken in an air-fryer at 200°C for 10 minutes.
Find more soup recipes here.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau
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