Name: Chicken broth with parsley dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Chicken broth; 2 large skinless chicken breast fillets; 6 cup (1.5l) chicken stock; 2 leeks, trimmed, thickly sliced; 2 carrots, peeled, thickly sliced; 2 celery stalks, thickly sliced; chopped parsley, to serve; Parsley dumplings; 1 cup (150g) self-raising flour, sifted; 2 tablespoon finely chopped parsley; 1 teaspoon finely grated lemon rind; 1/2 teaspoon salt; 1/3 cup (80ml) milk; 30 gram butter, melted

Ingredients

Chicken broth

2 large skinless chicken breast fillets

6 cup (1.5l) chicken stock

2 leeks, trimmed, thickly sliced

2 carrots, peeled, thickly sliced

2 celery stalks, thickly sliced

chopped parsley, to serve

Parsley dumplings

1 cup (150g) self-raising flour, sifted

2 tablespoon finely chopped parsley

1 teaspoon finely grated lemon rind

1/2 teaspoon salt

1/3 cup (80ml) milk

30 gram butter, melted

Method

1.Place chicken and stock in a large saucepan. Bring to boil. Reduce heat to low. Simmer, covered, 5 minutes.

2.Meanwhile, to make dumplings: combine flour, parsley, lemon rind and salt in a bowl. Make a well in centre. Stir in combined milk and butter, using a round-bladed knife to form a soft dough. Roll dough into 8 balls.

3.Add leek, carrot and celery to broth. Carefully lower dumplings into broth. Cover. Simmer gently, on low heat, 15 minutes, until tender.

4.Lift dumplings and chicken from stock. Thickly slice chicken.

5.Spoon chicken and vegetables into serving bowls and ladle over a little stock. Top with dumplings. Scatter with parsley. Season well with a grinding of pepper. Serve.

To ensure you end up with tender dumplings, it is very important to simmer the broth gently on a low heat. The temperature will rise when you cover the pot with a lid. If the heat is too high, the dumplings could break up, as they will expand a lot as they cook.
Note

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Ingredients

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