Recipe, photography and nutritional analysis by The Moodie Foodie
It’s true what they say: chicken soup is good for the soul. But I would add five more little words: especially if it has dumplings. Oh, chicken soup with dumplings is definitely one of my all-time favourites. This one is inspired by a Jamie Oliver recipe in which he uses lamb and miles of coconut cream. I’ve lightened it up and changed it considerably by using chicken and light evaporated coconut milk. And how can I explain those dumplings? They’re like little clouds of golden goodness. I’ve used a combination of flour and quinoa, because quinoa is packed with protein, iron, fibre, vitamins and minerals – and it’s a superfood! Who wouldn’t want something super in their chicken soup? Dig in, you know you want to!
SERVES 4 PREPARATION 10 mins COOKING 1 hr
HALVE IT / DOUBLE IT / FREEZE IT / MAKE IT AHEAD / EAT IT TOMORROW / LOW IN KILOJOULES / LOW IN SATURATED FAT
- chef’s knife
- chopping board
- measuring cups
- measuring spoons
- large bowl
- wooden spoon
- large saucepan with a lid
- olive oil spray
- 1 large onion, diced
- 2 celery stalks, peeled, roughly chopped
- 1 carrot, roughly chopped
- 400g chicken thigh fillets, sliced
- 1 small sweet potato, diced
- 1 cup diced pumpkin
- 6 garlic cloves, peeled, bruised
- 5 sage leaves, finely sliced
- 4 thyme sprigs, leaves only
- 2 cups (500ml) chicken stock
- ½ cup (125ml) light evaporated coconut milk
- ¼ cup (35g) self raising flour
- ¼ cup (35g) quinoa, washed, drained
- 2 tsp softened butter
- 1 tsp finely chopped thyme leaves
- To make dumplings, stir to combine flour, quinoa, butter and thyme in a large bowl, until fine crumbs form. Season. Gradually add ¼ cup water, mixing to form a stiff dough. Roll into small balls (about 1-2 tsp each) and set aside.
- Spray a large saucepan with olive oil spray and heat on medium-low. Add onion, celery and carrot, and season with salt. Cook for 10 mins, until softened. Transfer vegetables to a plate. Spray pan again with olive oil spray and increase heat to medium-high. Cook chicken, turning, until browned on all sides. Return onion mixture to pan, and add sweet potato, pumpkin, garlic, sage, thyme chicken stock and 2 cups water. Bring to boil, reduce heat, cover and simmer for 20 mins. Add dumplings, cover and cook for 25 mins. Add evaporated coconut milk and cook for another 10 mins. Serve.
If you don’t have quinoa, you could use the same amount of plain flour or polenta.
You can freeze this soup without the dumplings, if you like.
Nutrition info (per serving):
1281 kilojoules, 10g total fat (4g sat fat).
For more recipes by The Moodie Foodie, click here.