Chicken Soup with Parsley Parmesan Dumplings
There is nothing as good as a bowl of chicken soup, except a bowl of chicken soup with a few hearty dumplings involved. Delicious, filling, family food at its very best. Enjoy. This recipe appears in Souperbowl, which has more soup recipes than you could ever wish for. Go get it!
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- 40 Grams Parmesan
- Small handful Italian parsley
- Zest 1 lemon, finely grated
- 45 Grams polenta
- 120 Grams flour
- 1 Teaspoon baking powder
- Pinch pink salt
- 45 Grams butter BUY
- 45 Grams milk
- 2 brown onions, halved
- 4 cloves garlic
- 60 Grams butter BUY
- 2 celery stalks, sliced on angle
- 400 Grams carrots, sliced into rounds
- 600 Grams chicken thighs, cut into large pieces
- 1 Tablespoon Chicken Stock Powder Recipe
- 1 Tablespoon Umami Paste Recipe
- 2 bay leaves
- 2-3 sprigs fresh thyme
- Liquid stock or water as needed
Prepare dumplings first.
Place Parmesan, parsley, lemon zest and polenta into Thermomix bowl and mill 10 sec/speed 10.
Add flour, baking powder, salt and butter and blend 6 sec/speed 6.
Add milk and knead 20 sec/Interval until dough is formed.
Roll dumplings into walnut-sized balls and place onto Varoma tray. Set aside.
Without washing bowl, place onions, garlic and butter into Thermomix bowl and chop 3 sec/speed 6. Sauté 5 min/Varoma/speed 1.
Add remaining soup ingredients, filling with liquid stock or water to bring volume to 2L mark in Thermomix bowl. Set Varoma into position. Cook 25 min/Varoma/Reverse/speed 2.5.
Place a couple of dumplings into each bowl, top with soup and serve with additional chopped parsley to garnish.
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