Sweet Corn Soup with Chicken & Herb Dumplings
larger imageMove mouse over the image to magnify
 
01413

Sweet Corn Soup with Chicken & Herb Dumplings

This soup makes a great Sunday supper, just add some rustic bread and a sprinkle of parsley

Ingredients

2 litres chicken stock
1 celery stalk, roughly diced
1 carrot, roughly chopped
1 onion, quartered with skin on

2 Rangitikei chicken breasts
onion, very finely diced
1 clove garlic, finely diced
1 teaspoon finely chopped herbs -thyme, rosemary, parsley
Sea salt & cracked pepper

1 can sweet corn kernels
1 cup bean sprouts
1 cup baby spinach

Method

In a large saucepan simmer the stock, celery, carrot and onion for 20 minutes then remove the vegetables. Combine the chopped chicken, onion, garlic, herbs and seasoning in the food processor and whizz until very finely chopped. Remove from the food processor and roll into small balls about the size of a small walnut and chill for at least 5 minutes. Add the chicken dumplings to the simmering stock and cook for about 8-10 minutes or until they float to the surface and feel light in weight.  Add the corn, sprouts and spinach and cook a further minute until heated through and wilted.
 
Serves 4
Makes 16 dumplings

You might also be interested in ...

   
Email*
 

Contact Us

Level 3, 100 Carlton Gore Rd
Newmarket
Auckland
Private Bag 99927
 
PHONE
0800 244 253
EMAIL
feedback@rangitikeichicken.co.nz

sc pinsc fsc insta