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10/08/2019

Chicken Dumpling Noodle Soup

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A soulful bowlful!

Serves:

6-8

Prep Time: 15 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

  • 250g fine spaghetti or vermicelli noodles
  • 1 cup fresh breadcrumbs
  • 1/4 cup milk
  • 500g chicken mince*
  • 2 cloves garlic, crushed
  • 1 egg
  • 2 tablespoons finely chopped continental parsley
  • finely grated rind of 1 lemon
  • 1/2 teaspoon salt and freshly ground black pepper, to taste
  • 3 litres chicken stock**
  • parsley leaves, for garnish
  • shaved Parmesan, for serving

Method

Cook noodles in a saucepan of salted boiling water until just al dente, drain and set aside until required. Meanwhile, combine breadcrumbs and milk in a bowl and mix in mince, garlic, egg, chopped parsley, lemon rind, salt and pepper. Bring the stock to the boil in a large pot. Form mince mixture into meatballs and add to simmering stock, poaching for 5 minutes or until cooked through. Stir in cooked noodles and serve soup in big bowls garnished with parsley, Parmesan and pepper, with plenty of crusty bread.

Tips

  • * Use chicken thigh mince rather than chicken fillet mince, for juicier dumplings.
  • ** To learn how to make your own home made chicken stock, refer to my blog post on this topic on my website at foodcentric.com.au
  • Note: Soup may also be finished with 2 lightly beaten eggs, whisked into the soup in a steady stream.

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