DON’T-THROWOUT-A-THING DUMPLING SOUP

DON’T-THROWOUT-A-THING DUMPLING SOUP

DON’T-THROWOUT-A-THING DUMPLING SOUP

DON’T-THROWOUT-A-THING DUMPLING SOUP

DON’T-THROWOUT-A-THING DUMPLING SOUP

’m fortunate that my family enjoys all aspectsof food as much as I do. This ultimate comfortsoup is inspired by visits to my in-laws, Barbaraand Raimondo. After roasting a chicken orturkey, they use the carcass to make stock, andthen pick off every last bit of meat to createdumplings.
Prep Time 40 mins
Cook Time 3 hrs
Course Soup
Servings 6

Equipment

  • 1 VARDAGEN Tablecloth
  • 1 TILLAGD Cutle
  • 1 GLADELIG Bowl

Ingredients
  

SCRAPS

  • Whole chicken
  • bones
  • Wilted carrot and/or celery
  • Parsley stems
  • Day-old bread
  • Wrinkled
  • mushrooms
  • Leftover cooked chicken

STOCK

  • 2 lb (1 kg) chicken carcass (leftover from a roast)
  • 8½ cups (2 L) water
  • 3 wilted celery stalks, roughly chopped(tops included)
  • 2 wilted carrots, roughly chopped (tops andpeels included)
  • ½ onion, roughly chopped (skins included)
  • 6 parsley stems
  • 2 bay leaves

DUMPLINGS

  • ½ cup (60 g) day-old bread, torn
  • ⅓ cup (80 g) parmesan cheese, grated
  • ¼ cup (6 g) parsley stems, chop and reserveleaves for garnish
  • 1 tsp (6 g) salt
  • ¼ cup (60 ml) cream
  • 4–6 wrinkled mushrooms (any kind)
  • ¼ cup (13 g) onion bits and pieces
  • 1½ cups (210 g) leftover cookedchicken, chopped
  • 1 egg, beaten
  • ¼ cup (60 ml) olive oil

Instructions
 

STOCK

  • Place the chicken carcass in a large potand add the vegetables, parsley stems,and bay leaves. Cover with water.
  • Cover the pot and bring to a boil overhigh heat. Once boiling, reduce the heatto simmer for 3 to 4 hours, skimming anyfoam from the surface as needed.
  • Strain the stock through a mesh straineror cheesecloth and set aside. Discardbones and vegetables.

DUMPLINGS

  • In a food processor, combine the breadpieces, Parmesan, parsley stems, and salt.Pulse until a crumb-like texture forms.Transfer to a small bowl.
  • Add the cream to the crumb mixture.Stir and set aside.
  • Pulse the mushrooms, onion, and chickenin the food processor until finely chopped.Transfer to a large bowl.
  • Mix the crumb mixture and chickenmixture together. Fold in the beaten egg.
  • Heat 1 tbsp (15 ml) of the olive oil in alarge frying pan over medium-high heat.
  • Scoop the mixture into balls small enoughto fit on a soup spoon, and place themin the pan a few centimetres apart.Lightly fry on all sides (3 to 5 minutes total)or until golden.
  • Remove the dumplings to rest on a platter,and start another batch, using only 1 tbsp(15 ml) of the olive oil per batch.
  • Reheat the stock and add the dumplings.Serve hot, garnished with the choppedparsley leaves.

Notes

TIPS
  • Store in the fridge for 3 days or freeze for 3 months.
  • You can also freeze the stock and the dumplings individually.
Keyword DON’T-THROWOUT-A-THING DUMPLING SOUP
Tried this recipe?Let us know how it was!

 

 


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