Canadian Home Trends MAKEOVERS FOR EVERY BUDGET | Page 63

60-Minute
SOUP
Chicken Dumpling Soup
Serves 4-6
2 qt. good chicken stock
2 cups chicken meat, cooked and
chopped
1 cup leeks, sliced in circles
1 cup celery, chopped
1 cup green zucchini, sliced in
quarter rounds
1 cup baby carrots, sliced in circles
1 tsp. garlic
1 tsp. parsley, chopped
1 tsp. chives, chopped
salt and pepper to taste

Dumplings

1 lb.
1 cup
3 cloves
1 Tbsp.

1 cup
2
4 Tbsp.
1 Tbsp.

stale white bread
milk
garlic, chopped
each of carrots, celery and
onions, minced
parmigiano reggiano
eggs
chopped Italian parsley
all-purpose (plain) flour
a pinch of grated nutmeg
salt and pepper to taste

1. Chop the bread into small cubes and place in a
medium bowl. Warm the milk and pour it over the bread.
Let the bread steep in the milk for at least half an hour.
2. Melt the butter in a skillet over medium heat. Add
the garlic and minced vegetables. Sauté gently until
soft. Set aside to cool.
3. Add the parmigiano and eggs to the bread mixture.
Stir in the parsley, flour, and nutmeg, and season to
taste with salt and pepper.
4. Add the ingredients from step two to the bread
mixture and stir well. The mixture should be dough-like,
soft and firm for easy handling, and sticky, not runny.
5. Bring the chicken stock to a gentle boil in a
stockpot, add all the vegetables and simmer.
6. Dust your hands with flour to prevent sticking and
roll the dough between your hands to form dumplings
the size of golf balls. Drop the dumplings into the soup
and simmer for 20 minutes.
7. Add the chicken meat and serve immediately
sprinkled with parsley and chives.