Chicken

Chicken soup with sourdough dumplings

Name: Chicken soup with sourdough dumplings recipe
Yield: 4
Ingredients: 500g chicken bones; 1.6kg whole chicken; Peel of 1 carrot; Tops of 1 bunch celery; Skin of 1 onion; Tops of 1 leek; 1 bay leaf; 5 black peppercorns; 1 star anise; 1 small green chilli; 25g ginger; 5 garlic cloves; 1 bunch coriander stalks; Handful each soft herb stalks (we used chervil, tarragon and dill stalks), plus their leaves to serve; 1/2 bunch leafy greens (we used cavolo nero and cauliflower leaves); 4 eggs, beaten; 175g stale sourdough breadcrumbs; 1 tsp baking powder; 30ml chicken schmaltz or melted butter; 62.50 ml chopped herbs (we used chervil, tarragon and dill); 40.00 ml plain flour

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P92 CHICKEN SOUP WITH SOURDOUGH DUMPLINGS

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by Skye Gyngell

Sep 26, 2022

Skye Gyngell shares this nourishing and soulful no-waste soup from her London restaurant, Spring.

500g chicken bones
1.6kg whole chicken
Peel of 1 carrot
Tops of 1 bunch celery
Skin of 1 onion
Tops of 1 leek
1 bay leaf
5 black peppercorns
1 star anise
1 small green chilli
5cm piece (25g) ginger, sliced
5 garlic cloves
1 bunch coriander stalks
Handful each soft herb stalks (we used chervil, tarragon and dill stalks), plus their leaves to serve
1/2 bunch leafy greens (we used cavolo nero and cauliflower leaves)

Sourdough dumplings

4 eggs, beaten
175g stale sourdough breadcrumbs
1 tsp baking powder
30ml chicken schmaltz or melted butter
1/4 cup chopped herbs (we used chervil, tarragon and dill)
2 tbs plain flour

Method

1.

Preheat oven to 200°C. Place chicken bones in a roasting dish and roast for 45 minutes or until golden brown. Set aside.
2.

Place whole chicken in a large saucepan and cover with cold water, about 5cm above the chicken. Add carrot peel, celery tops, onion skin, leek tops, bay leaf, peppercorns, star anise, chilli, ginger, garlic and coriander stalks. Place over high heat and bring to just below the boil, skimming off any scum that may come to the surface. Reduce heat to medium-low and simmer for 40 minutes or until chicken is poached. Transfer chicken to a large bowl, reserving stock in pan. When cool enough to handle, shred meat, discarding bones. Chill in the fridge.
3.

Add roasted chicken bones to your chicken stock and simmer for 2-3 hours until the stock is fragrant and deep brown. Meanwhile, for the dumplings, place all ingredients in a medium bowl and mix to combine. Chill for 15 minutes, then using wet hands, roll heaped tablespoons of mixture into balls. Return to the fridge until ready to cook.
4.

Taste the soup and adjust seasoning, then strain through a fine colander into another large saucepan. Add chicken meat to the stock and return to a simmer. Add chilled dumplings, reduce heat to low and cook for 5 minutes. Add greens and cook for a further 5 minutes, then remove from heat. Ladle into bowls and top with herb leaves, to serve.