Chicken and Corn Soup with Dumplings

    Chicken and Corn Soup with Dumplings


    64 people made this

    This dumpling soup is made with fresh corn and stock from the whole chicken, seasoned with nutmeg and flecked with hard boiled egg. Garnish with chopped fresh parsley.

    Serves: 12 

    • 2 (1.5kg) whole chickens, cut into pieces
    • 3 litres water
    • 3 onions, minced
    • 1 cup chopped celery
    • 2 1/2 tablespoons salt
    • 1 1/4 teaspoons ground nutmeg
    • 1/4 teaspoon ground black pepper
    • 10 cobs fresh corn
    • 3 eggs
    • 1 cup sifted plain flour
    • 1/2 cup (125ml) milk

    Preparation:20min  ›  Cook:3hours  ›  Extra time:1hour chilling  ›  Ready in:4hours20min 

    1. In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
    2. When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 litres.
    3. Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
    4. Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
    5. Chop cooled chicken meat and add to soup.
    6. In a medium bowl, beat remaining egg until light in colour. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot soup to make small (.5 - 1cm round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

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