Quick Chicken Soup With Easy Dumplings

Quick Chicken Soup With Easy Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 6
We are very fortunate to have a great store across the road that sells roasted, free-range, organic chickens that are just gorgeous. Last time we bought one, which is often, I asked The Guy of the house to put the carcass aside when he'd stripped all the flesh off, as I wanted to make a chicken soup. Later that week when I went to make a start on the soup, the carcass was a rather pathetic collection of bones with absolutely no flesh or cartilage still in attendance. I had forgotten that Stephen comes from a family of meat lovers that can strip an animal carcass of its meat and cartilage with the same efficiency as a sandblaster. I had flesh (thank goodness, as this is also rare once Stephen has been around a roast chook) and a pile of disconnected bones. Making the recipe I had in mind from A Comfy Belly (one of my fave blogs) wasn't going to really work anymore. So instead I made a broth of my own, in which I devised a way to include the bones, but made the almond dumplings to go with it from the recipe. We're trying to limit our processed grain intake and these dumplings were a delicious way to do that. If you don't have a Thermie just follow the original recipe.
  • 180g raw almonds or almond meal
  • 2 medium eggs
  • Tsp salt
  • Pinch of pepper
  • Chicken bones, leftover from a roast chicken
  • Roast chicken meat, shredded (as much or as little as you like)
  • 1 medium onion
  • 1 medium carrot
  • 1 celery stick
  • 1 clove of garlic
  • 20g oil
  • Chicken stock (see instructions) or 1 Tbs veg stock paste with water (see instructions)
  • 1 Tbs good quality chicken stock powder or chicken bone broth powder (if using veg stock and water) - optional
  • 60g risoni - optional
  • 50 peas
  • 50g corn
  1. Place almonds in TM bowl and mill on speed 9 for 10 seconds.
  2. Add salt, pepper and eggs and mix on speed 4 for 10 seconds.
  3. With wet hands roll mix into walnut sized balls and set aside in the freezer whilst you prepare the soup.
  4. Place onion, carrot, celery and garlic clove in TM bowl and chop on speed 5 for 4 seconds.
  5. Add oil and cook on Varoma for 3 mins on reverse speed 1.
  6. Add shredded chicken and stock to the TM bowl and then place rice basket on top.
  7. Place the chicken bones in the rice basket and add enough water so that it comes to an inch or so from the top of the bowl.
  8. Cook at 90 degrees for 30 mins on reverse speed 1.
  9. After 30 mins skim any fat and foam from the top and remove the rice basket containing the chicken bones.
  10. Add the risoni, peas, corn and the dumplings (from the freezer) and cook at 90 degrees for 10 mins on reverse speed 1 (you can increase the speed to 2 once the dumplings are floating at the top if you like).


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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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4 Responses to Quick Chicken Soup With Easy Dumplings

  1. Marian says:

    Sounds great – though I think I am overloading on almonds! Will try with other nuts like the wonderful Tassie walnuts.

  2. tammy says:

    The colour is great! I have struggled to replicate the Jewish chicken soup I had in NY. I am reliably informed that the bright yellow comes from the entire skin of the chicken! Also loving the idea of matzo made from some other than matzo as the only place I have found that is at Eumarrah which is a special trip across the river for me

    • Tash says:

      I bet this one isn’t a patch on an authentic NY Chook soup (or my friend Jo’s chook soup…she channels her inner Jewish goddess) Tam, but it’s tasty none-the-less. Just don’t expect fluffy dumplings…theses are quite heavy compared to fluffy matzo balls. Enjoy!

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