Michael and Rachel's

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Chicken Dumpling Soup

Updated: 15 Mar 2016

Ingredients

  • 1.5 litres chicken stock made with 2 stock cubes
  • 3 large carrots, roughly chopped
  • Parsley
  • Handful soba noodles, broken up
  • Tenderstem broccoli, cut into lengths

Quenelles

  • 200g raw chicken breast
  • 100g white / granary bread, no crusts
  • 100ml single cream
  • 1 egg plus 1 egg yolk
  • 1 tsp salt
  • Pinch pepper
  • Pinch nutmeg

Method

  1. Put the stock and carrots in a large pot. Bring the stock to a boil and boil for 10 minutes.
  2. Put all the ingredients for the quenelles into an electric blender and blend until you have a smooth paste. Form into 20-25 quenelle shapes by using 2 tablespoons or teaspoons for smaller ones.
  3. Add the broccoli and noodles to the soup.
  4. Drop the quenelles into the boiling stock and cook for 5 minutes, or 3 minutes for the small ones. When they are done, they will rise to the surface.
  5. Taste for seasoning and garnish with parsley.