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  2. Recipes
  3. Cream of chicken soup with herbed dumplings

Cream of chicken soup with herbed dumplings

Cream of chicken soup with herbed dumplings
Ȑ
Difficulty
Low
ȑ
Time
65 min
&
Author
lorem ipsum

Ingredients

Servings: 0
Makes:

2.0  chicken legs, skinless
1.0  egg
2.0  onions
3.0 tsp. breadcrumbs
2.0  celery stalks
1.0 tsp. chopped chives
2.0  leeks
1.0 tsp. parsley, chopped
2.0  potatoes
1.2 litre chicken stock
1.0 sprig of fresh thyme
2.0  bay leaves
250.0 ml cream
1.0  chicken breast, skinless, diced


Instructions

STEP 1/6

Use wet hands to shape small dumplings, which can then be fried in olive oil until golden brown.

STEP 2/6

For the chicken soup: place the chicken legs in a large saucepan and cover them with chicken stock. Bring to a boil.

STEP 3/6

Reduce to a simmer and remove any fat from the surface of the soup.

STEP 4/6

Add the vegetables, thyme and bay leaves and let everything simmer for 35-40 minutes. If the soup becomes too thick, add some cold water.

STEP 5/6

Remove the chicken legs, bay leaves and thyme from the soup and add the cream. Then, blend to a smooth and creamy soup with help of Braun’s MultiQuick hand blender.

STEP 6/6

For the herbed dumplings: put the ingredients into Braun’s MQ 20 EasyClick chopper accessory and blend to form a paste.


Serve the cream of chicken soup by chopping the meat from the chicken legs and garnish with herbed chicken dumplings.
This recipe was prepared using Braun’s MultiQuick hand blender with its MQ 20 chopper accessory. The accessory is included in the following series:

  1. Back to homepage
  2. Recipes
  3. Cream of chicken soup with herbed dumplings

Cream of chicken soup with herbed dumplings

Cream of chicken soup with herbed dumplings
Ȑ
Difficulty
Low
ȑ
Time
65 min
&
Author
lorem ipsum
Servings:0
Makes:

Ingredients


2.0  chicken legs, skinless
1.0  egg
2.0  onions
3.0 tsp. breadcrumbs
2.0  celery stalks
1.0 tsp. chopped chives
2.0  leeks
1.0 tsp. parsley, chopped
2.0  potatoes
1.2 litre chicken stock
1.0 sprig of fresh thyme
2.0  bay leaves
250.0 ml cream
1.0  chicken breast, skinless, diced

Instructions

STEP 1/6

Use wet hands to shape small dumplings, which can then be fried in olive oil until golden brown.

STEP 2/6

For the chicken soup: place the chicken legs in a large saucepan and cover them with chicken stock. Bring to a boil.

STEP 3/6

Reduce to a simmer and remove any fat from the surface of the soup.

STEP 4/6

Add the vegetables, thyme and bay leaves and let everything simmer for 35-40 minutes. If the soup becomes too thick, add some cold water.

STEP 5/6

Remove the chicken legs, bay leaves and thyme from the soup and add the cream. Then, blend to a smooth and creamy soup with help of Braun’s MultiQuick hand blender.

STEP 6/6

For the herbed dumplings: put the ingredients into Braun’s MQ 20 EasyClick chopper accessory and blend to form a paste.

Notes

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