Chicken & Dumpling Soup

Ingredients:

Olive Oil, 1.5 tbsp
Onions, raw, 1 medium - finely chopped
Carrots, raw, 2 medium - finely diced
Celery, raw, 3 stalk, medium - finely diced
Garlic, 1 clove - crushed
Chicken Stock (Knorr Stock Pot UK), 1600 gram(s)
Leeks, 1 leek - trimmed and sliced into rings
Plain white flour (UK), 100 g
Baking Powder, 0.5 tsp
Semi-Skimmed Milk (ml) (UK), 75 g
*boneless, skinless chicken thigh, 500 grams - cut into finger-size strips
Large handful fresh parsley, chopped

1) Heat 0.5 tbsp of the oil in a large pan and gently fry the onion, carrots and celery for 10 min until softened. Stir in the garlic and cook for 1 min.

2) Pour in the chicken stock and bring to the boil. Add the chicken and leek, bring back up to the boil and simmer for 6 min or until te chicken is cooked through and the vegetables are just tender.

3) Meanwhile, put the flour into a medium bowl. Stir in the baking powder, some of the parsley and plenty of seasoning. Add the remaining oil and the milk and stir togther until just combined to make a rough, slightly sticky dough. Drop small teaspoonfuls of the dumpling mixture into the simmering stock and leave to cook for about 4 min (the dumplings will swell up, so don't be tempted to make them too big). Check the seasoning. Ladle the soup and dumplings into warmed soup bowls, garnish with the remaining parsley and serve.

Serving Size: 6 bowls of soup