Chicken Soup with Whole-Wheat Dumplings

Name: Chicken Soup with Whole-Wheat Dumplings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 smalls butternut squash—peeled, seeded and cut into 1/2-inch pieces; 1 large carrot, cut into 1/2-inch pieces; 2 liters chicken stock; 1 large egg; 59 milliliters all-purpose flour; 1 leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces; 2 Tbsps freshly grated Parmesan cheese; 1 large parsnip, cut into 1/2-inch pieces; 6 servings Salt and freshly ground pepper; 2 Tbsps skim milk; 340 grams skinless, boneless chicken breast halves; 1 large turnip, peeled and cut into 1/2-inch pieces; 59 milliliters whole-wheat flour

You can never have too many main course recipes, so give Chicken Soup with Whole-Wheat Dumplings a try. One serving contains 301 calories, 24g of protein, and 7g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of skim milk, leek, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a large pot, bring the chicken stock to a simmer.

Ingredients you will need

Chicken Stock

Equipment you will use

Pot

Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.

Ingredients you will need

Chicken Breast

Transfer the chicken to a plate to cool slightly, then pull into shreds.

Ingredients you will need

Whole Chicken

Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Ingredients you will need

Parmesan

Pepper

Milk

Salt

Egg

Equipment you will use

Bowl

Transfer to a pastry bag fitted with a 1/4-inch round tip.

Equipment you will use

Pastry Bag

Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Parsnip

Carrot

Squash

Turnip

Stock

Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes.

Ingredients you will need

Dough