Sweet Corn Soup With Chicken & Herb Dumplings
This soup makes a great Sunday supper, just add some rustic bread and a sprinkle of parsley.
2 litres chicken stock
1 celery stalk, roughly diced
1 carrot, roughly chopped
1 onion, quartered with skin on
2 Rangitikei free range chicken breasts
1/2 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
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.