Veggie Broth with Chicken Breast
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ cup all-purpose flour
- salt
- peppers
- 35 ozs chicken joint
- 2 Tbsps butter
- 1 Tbsp vegetable oil
- 3 Leeks (halved and sliced lengthways)
- 3 shallots (sliced)
- 4 carrots (diagonally sliced)
- 2 sticks Celery (sliced)
- 1 bay leaf
- 1 cup peas
- ½ tsp dried thyme
- 2 cups chicken stock
- For the dumplings
- 2 ¼ cups plain flour
- 1 Tbsp Baking powder
- ½ tsp salt
- 2 Tbsps chopped Dill
- 1 cup cream (18% fat)
Preparation steps
1.
Season the flour with salt and pepper and dredge the chicken pieces, shaking off the excess.
2.
Heat the butter and oil in a large pan and brown the chicken in batches for 5 minutes on each side. Remove the chicken and set aside.
3.
Stir the leeks and shallots into the pan and cook for 3 minutes, stirring occasionally. Stir in the carrots, celery, bay leaf, and thyme and cook for 3 minutes.
4.
Stir in the stock and chicken and bring to a boil. Reduce the heat, partially cover and simmer, for 10-15 minutes, until the chicken is cooked through.
5.
For the dumplings: sift the flour, baking powder, and salt into a mixing bowl and stir in the dill. Stir in the cream until just blended.
6.
Using a large soup spoon, scoop out 8-10 dumplings and arrange over the chicken mixture.
7.
Cover and simmer for 10 minutes. Add the peas and cook for a further 3-5 minutes, until the dumplings are cooked. Discard the bay leaf and serve immediately.
