Quick Chicken Soup With Easy Dumplings
Author: Natasha Conrad, Tash0505
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
- Place almonds in TM bowl and mill on speed 9 for 10 seconds.
- Add salt, pepper and eggs and mix on speed 4 for 10 seconds.
- With wet hands roll mix into walnut sized balls and set aside in the freezer whilst you prepare the soup.
- Place onion, carrot, celery and garlic clove in TM bowl and chop on speed 5 for 4 seconds.
- Add oil and cook on Varoma for 3 mins on reverse speed 1.
- Add shredded chicken and stock to the TM bowl and then place rice basket on top.
- 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.
- Cook at 90 degrees for 30 mins on reverse speed 1.
- After 30 mins skim any fat and foam from the top and remove the rice basket containing the chicken bones.
- 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).