This comforting chicken soup recipe is just what we're craving in winter weather, with easy dumplings and plenty of seasonal veggies. We've used chicken breasts here, but feel free to use leftover chicken meat from your Sunday roast if you have some (you can also use up chicken gravy for added flavour).
In a large pan, heat the oil and add the celery, carrots and potatoes. Cook for 5min or until the vegetables are beginning to caramelise around the edges. Add the chicken and fry for 3min until just starting to turn golden. Pour over the stock and simmer for 15min, skimming the surface occasionally to remove any scum.
Step 2
Make dumplings by sifting the flour, baking powder and ½tsp salt into a bowl. Season with black pepper. Combine the egg, melted butter and milk in a separate bowl, then stir quickly into the flour to make a stiff batter.
Step 3
Drop half-teaspoonfuls of the dumpling mixture into the soup, then cover and simmer for a further 15min. Stir in the peas and heat through. Serve garnished with chives.
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