Chicken and Dumpling Soup

Cook Time 2 hours

Servings 4


1 whole chicken

1 onion, peeled and pierced with 4 cloves

2 carrots

6 sprigs of thyme

2 cups self-raising flour

1 cup buttermilk

50g grated Parmesan

Pinch of nutmeg

Salt and pepper


Place the chicken, vegetables and thyme in a large stockpot and cover with the cold water. Bring to the boil, and skim off any impurities that come to the surface. Turn down and cook gently for 1 ½ hours or until the meat falls away from the bone. Remove the chicken from the broth and allow it to cool for 10-15 minutes before picking the meat away from the bone. Discard the skin and bones and reserve the meat.

Add flour, Parmesan, nutmeg, salt and pepper to a bowl, combine and then make a well in the centre. Add ¾ of the buttermilk and gently mix so it just comes together. Add the rest of the milk if needed and fold through. The dough should be sticky.

Strain the broth and reserve vegetables and roughly chop. Discard herbs.

Bring the broth back up to the boil and season with salt and pepper. Reduce to a simmer and add dessert spoonfuls of dough into the broth. Place the lid on top and allow the dumpling to cook for 8-10 minutes or until they swell and have a light spring to the touch. You may need to make the dumplings in batches as not to overcrowd the pot.

Add the shredded chicken and chopped vegetables to serving bowls, then ladle over the broth and dumplings. Season again with salt and pepper.


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