Chicken Soup with Parsley Dumplings

I’ve written about chicken soup before, but the parsley dumplings are new. Light, fluffy, and delicious, the recipe is dead easy, and arose out of an accident!

I’ve been making nokedli type dumplings for decades, but recently I grabbed the wrong jar of flour, and mixed the batter with self raising flour instead of plain flour! Oh no…

That was literally the best culinary mistake I’ve ever made. The dumplings turned out very, very soft and fluffy – no good for stews etc but perfect for soups. So as I haven’t shared a recipe in a very long time, here’s my quick and easy parsley dumpling recipe.

Ingredients

1 egg1/2 a cup of chopped, Continental Parsleyroughly 1/2 a cup of self raising floura dash of black peppera pinch of saltjust enough water to make the batter easy to beat but not runny

Method

Bring your soup to a gentle simmerMix the parsley with the egg [I just use a fork]Add the flour and pepper and saltMix thoroughly [if the batter is too ‘dry’ add just enough water to beat the batter with a fork].take a teaspoon and gently slide spoonfuls of the batter into the soup.allow the soup and dumplings to simmer for 5 – 10 minutes until the dumplings have tripled in size and are floating on the surface of the soup.

And that’s it. A few ingredients, a few minutes of mixing, a few minutes of simmering, and you’ll have delicious dumplings to liven up your soup!

If you don’t like parsley, leave it out. Or substitute some finely chopped spinach instead. Or, if you have boiled chicken from the soup, mash some of it up and add to the dumpling mixture. That’s the beauty of these dumplings, you can add whatever you like, and the soup itself will complete the ‘flavouring’.

I did try to cook these dumplings in plain water once. They were ok but lacked the rich flavour we’re used to.

I’d love to know what you think, so if you do end up trying these dumplings, please! come back and let me know how they turned out.

cheers,
Meeks