- 1½ tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 3 celery sticks (about 12cm long), finely diced
- 1 garlic clove, crushed
- 1,6 litres chicken stock
- 500g skinless chicken thigh fillets, cut into finger-size strips
- 1 leek, trimmed and sliced into rings
- 100g plain flour
- ½ tsp baking powder
- large handful fresh parsley, chopped
- 5 tbsp low-fat milk
- Heat ½ tbsp of oil in a large pan and gently fry the onion, carrots and celery for 10 minutes until softened. Stir in the garlic; cook for 1 minute.
- Pour in the chicken stock and bring to the boil. Add the chicken and leek, bring back to the boil and simmer for 6 minutes or until chicken is cooked through and vegetables are just tender.
- Meanwhile, put the flour in a bowl. Stir in the baking powder, some of the parsley and lots of seasoning. Add the remaining oil and the milk, and stir together until just combined to make a rough, slightly sticky dough. Drop some small teaspoonfuls of the dumpling mixture into the simmering stock and leave to cook for about 4 minutes. (The dumplings will swell, so don’t make them too big.) Check the seasoning.
- Ladle the soup and dumplings into warmed soup bowls, garnish with the remaining parsley and serve.
EACH SERVING About 1 113kJ, 11g fat (3g saturated), 18g carbohydrate (5g total sugars).
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