Chicken Dumpling Soup
Jun 02, 2024 08:11 AM
A simple and nourishing Chicken Dumpling Soup from the Little Paris Kitchen by Rachel Khoo.
For me, The Little Paris Kitchen has been a choice cookbook purchase this year. It’s rather rare that I am inspired to cook so much from one cookbook, even when a recipe hasn’t worked out or if I find the instructions to be a little confusing, or even when a recipe doesn’t even excite me in the first place!
When I first saw the segment on Rachel Khoo’s cooking show for her Chicken Dumpling Soup, I marvelled at how simple it looked, but I never thought I would actually try to make it; when I think of a chicken dumpling soup, I think of another version which is heady with coriander (cilantro), spring onions, pepper, chillies and lime. Now that is a soup which can comfort and chase the blues away.
But in the spirit of trying new recipes, I gave Rachel Khoo’s version a try.
So let's see the ingredients for the Chicken Dumpling Soup from Rachel Khoo.
Ingredients:
- 1.5 litres (6 cups) chicken stock (preferably homemade)
- 2 large carrots, peeled and sliced thickly
- 200g (7 oz) chicken breasts, roughly sliced
- 100g (3.5 oz) sliced white bread, crusts removed
- 100 ml (1/3 cup plus 1 tablespoon) single cream
- 1 egg
- 1 egg yolk
- sea salt
- freshly ground pepper
- pinch of fresh nutmeg
- handful of white mushrooms, sliced thickly
- flat-leaf parsley, finely chopped
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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