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Chicken Vegetable Soup

Chef Paul Vocadlo,
Bistro Dansk

Like a warm embrace on a cold day, this simple standard envelopes with its full-bodied chicken stock and chewy dumpling morsels.

1/4 whole chicken (about 6 lbs)
4 L water
1/2 cup minced (diced) celery
1/2 cup minced onion
1/2 cup julienne carrots
1/4 cup minced green onion
2 Tbsp minced fresh parsley
pinch of salt and pepper

3 eggs
1 cup flour
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp fresh chopped parsley

1. Boil chicken in water for 1 hr until tender.
2. Remove bird from pot, peel meat off bones, reserve.
3. Add celery, onion, carrot to chicken stock, boil for 10 mins.
4. Meanwhile, in large bowl use a whisk to combine dumpling ingredients.
5. Add dumpling dough to simmering stock using wire whisk to break up. Bring soup back to boiling for 5 mins.
6. Return chicken pieces to pot.
7. Finally add green onion, parsley and season to taste.

Yield 10 servings

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