Chicken Soup With Whole Wheat Dumplings

Recipe by HappyMommy1422
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, bring the chicken stock to a simmer.
  • Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.
  • Transfer the chicken to a plate to cool slightly, then pull into shreds.
  • 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.
  • Transfer to a pastry bag fitted with a 1/4-inch round tip.
  • (I use a ziploc bag with a corner cut out).
  • 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.
  • 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.
  • Add the shredded chicken, cook until heated through and serve.
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