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Chicken Soup with Herb Dumplings

Chicken Soup with Herb Dumplings

A great way to extend one packet of soup into a one pot meal.

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You Will Need:

Chicken Soup
Herb Dumplings
  • ½ cup (125 ml) cake flour
  • 1 t (5 ml) baking powder
  • 1 t (5 ml) Ina Paarman’s Chicken Stock Powder
  • 1 T (15 ml) butter, cold
  • ½ cup (125 ml) buttermilk or Amazi or plain yoghurt
  • 2 T (30 ml) garlic or regular chives, chopped
  • extra chopped chives for garnish
Chicken Soup
Herb Dumplings
  • ½ cup (125 ml) cake flour
  • 1 t (5 ml) baking powder
  • 1 t (5 ml) Ina Paarman’s Chicken Stock Powder
  • 1 T (15 ml) butter, cold
  • ½ cup (125 ml) buttermilk or Amazi or plain yoghurt
  • 2 T (30 ml) garlic or regular chives, chopped
  • extra chopped chives for garnish
Sift dry ingredients Sift dry ingredients
Rub in butter Rub in butter
Mix to form dough / batter Mix to form dough / batter
Spoon into hot soup and cover with a lid Spoon into hot soup and cover with a lid

Method:

Gently heat the Chicken Soup in a medium-sized saucepan with the water and Chicken Stock Powder.

Herb Dumplings:

Sift together the flour, baking powder, and Chicken Stock Powder.

Rub the butter into the flour, then add the buttermilk and chives, and stir to form a thick dough. Do not overwork the mixture.

Gently drop heaped tablespoonfuls of dough / batter into the simmering soup.

Immediately close the saucepan with a lid and gently simmer for 10 minutes.

Serve hot, garnished with chopped chives.

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Chicken Soup with Herb Dumplings

A great way to extend one packet of soup into a one pot meal.

Chicken Soup with Herb Dumplings

You Will Need:

Chicken Soup
Herb Dumplings
  • ½ cup (125 ml) cake flour
  • 1 t (5 ml) baking powder
  • 1 t (5 ml) Ina Paarman’s Chicken Stock Powder
  • 1 T (15 ml) butter, cold
  • ½ cup (125 ml) buttermilk or Amazi or plain yoghurt
  • 2 T (30 ml) garlic or regular chives, chopped
  • extra chopped chives for garnish

Method:

Gently heat the Chicken Soup in a medium-sized saucepan with the water and Chicken Stock Powder.

Herb Dumplings:

Sift together the flour, baking powder, and Chicken Stock Powder.

Rub the butter into the flour, then add the buttermilk and chives, and stir to form a thick dough. Do not overwork the mixture.

Gently drop heaped tablespoonfuls of dough / batter into the simmering soup.

Immediately close the saucepan with a lid and gently simmer for 10 minutes.

Serve hot, garnished with chopped chives.

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