This chicken dumpling soup from Colin is not ordinary in any way – it’s got pearl barley and a heap of spices and herbs.
But, it’s the meat and vegies that makes this dinner so enticing. Using chicken wings and mince, and whatever leftover vegies you’ve got in your fridge, this meal is inexpensive, easy to make and above all, absolutely delish!
Ingredients
Method
To make the stock, place wings, onion, celery, garlic, bay leaves, thyme and enough cold water to cover in a stockpot. Bring to boil on high. Reduce heat to low and simmer for 1 1/2–2 hours. Strain into a clean stockpot. Season.
To make dumplings, heat the oil in a frying pan over medium to low heat. Add onion and garlic. Cook, stirring, for 3–5 minutes or until tender but not coloured. Transfer to a large bowl.
Add bread, herbs and spices to a blender and process to make breadcrumbs. Add to the onion mixture along with the mince and eggs. Season. Use your hands to mix well.
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