Veggie Broth with Chicken Breast

Name: Veggie Broth with Chicken Breast
Total time: 1 h 5 min
Yield: 4
Ingredients: 0.5 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; 0.5 tsp dried thyme; 2 cups chicken stock; 2.25 cups plain flour; 1 Tbsp Baking powder; 0.5 tsp salt; 2 Tbsps chopped Dill; 1 cup cream (18% fat)

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Difficulty:

easy

Difficulty

Preparation:

1 hr 5 min.

Preparation

Ingredients

for

servings

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)

How healthy are the main ingredients?

Celery Dill thyme salt Leek shallot

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Preparation steps

Season the flour with salt and pepper and dredge the chicken pieces, shaking off the excess.

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.

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.

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.

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.

Using a large soup spoon, scoop out 8-10 dumplings and arrange over the chicken mixture.

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.