Norwegian Chicken Dumpling Soup

• jumlah masa: 40 minutes

Bahan-bahan

Dumplings:

1/4-1/2 cup water

1½ tsp salt

1 tsp garlic powder

1 tbsp finely chopped tarragon or thyme

1.5 cup plain flour

4 large eggs

Soup Base ✨

2 tbsp olive oil

2 cooked chicken breasts, shredded

3 carrots, chopped

4 celery sticks, chopped

2 onions, diced

2 Leeks, washed & finely chopped

12 garlic cloves, finely chopped

9 cups chicken & beef bone stock

Handful fresh parsley, finely chopped

2 bunches of dill, finely chopped

1 tbsp fresh thyme

Zest & juice of 2 lemons

Salt & pepper to taste

Arahan

1)Heat a large pot and add your olive oil. Add all the chopped vegetables into the pot. Cook until softened (about 10-12 minutes)

2)Pour in the stock, add the shredded chicken, herbs, lemon zest, and juice. Season generously with salt and pepper. Simmer for 20 minutes while you make the dumplings.

3)Heat water, butter, and salt in a pan until just boiling. Add the garlic powder and flour all at once, stirring quickly until a dough forms. Cook for 1–2 minutes until it pulls away from the sides. Then, transfer to a bowl and let it cool for 5–10 minutes.

4)Beat in the eggs one at a time—mix like your life depends on it until smooth and glossy. Add the chopped herbs. Check the dough—it should drop off a spoon in a “V” shape when ready.

Either place the dough into a piping bag and pipe or spoon 1-inch pieces of dough directly into the soup and cover. Steam for 5/6 minutes then serve with fresh dill and parsley.