This is one of our favourite winter warmers and always makes you feel better if you have a cold.

Stock

1 whole chicken

Parsley

Bouquet Garni

1 – 2 garlic cloves, whole

1 Chicken stock cube

Vegetable soup mix (usually consists of celery, parsnip, onion, turnip and potato).  Available from most major supermarkets throughout winter.

Method

Place all ingredients into a large stock pot.  Cover with water, bring to the boil and cook for 40 minutes, or until chicken is cooked through.

Remove chicken, set aside to cool.  Discard vegetables.  Skim the oil off the top of the stock.

Once chicken has cooled, remove meat from the bone and cut into small pieces.  Set aside.

Dumplings

1 egg

Continental flour
(approximately 1/2 cup)

1/4 teaspoon Vegeta or salt
(to taste)

Method

Place egg and vegeta in a small bowl, whisk lightly.

Slowly add flour while stirring, add enough flour to form a firm dough (consistency of soft butter).

Set aside while preparing the soup.

Soup

Chicken pieces (skin and bones removed)

2 carrots, sliced

2 – 3 garlic cloves, crushed

salt and pepper to taste

Method

Bring stock to the boil, then add sliced carrots.  Cook carrots for a few minutes before starting to add the dumplings.

Scoop 1/2 teaspoon of dumpling mixture.  Dip the teaspoon into the soup, the dumpling should fall off.
Continue with each dumpling until mixture is finished.  Cook for about 10 minutes.  Check the dumplings are cooked by removing one from the soup and cutting in half  to see if cooked through (be careful they will be hot).

Add the chicken pieces for a few minutes to warm and serve.