Chicken & Kale Soup with Quinoa Dumplings


  • 90 min
  • Serves 4-5
  • Medium



1 cup quinoa, cooked

1⁄2 cup ground almonds

1⁄4 cup white rice flour

2 free-range eggs, lightly beaten

1 cup finely grated parmesan

Large handful fresh parsley, finely chopped


4 garlic cloves, finely diced

1 medium brown onion, finely diced

1 large carrot, finely diced

1 stalk celery, finely diced

1⁄2 teaspoon fennel seeds

1⁄2 teaspoon dried tarragon

Zest of 2 lemons

Bunch kale, stems removed and torn into rough pieces

6 cups reduced-salt chicken stock

2 cups water

3 cups shredded roasted chicken meat

Sea salt and cracked black pepper



Dumpling Method

Combine ingredients in a large bowl and use a fork to mash together. Season with salt and pepper.


Roll heaped teaspoons of mixture into balls. Place in the fridge for 30–60 minutes to firm.


Soup Method

Heat a generous glug of oil in a large soup pot over a low heat. Cook the garlic, onion, carrot and celery for 10-15 minutes until the onion is translucent and tender.


Add the fennel seeds, tarragon and lemon zest. Cook for a further 2 minutes. Add the kale and toss well with the vegetables.


Pour in the stock and water. Bring to the boil.


Add the shredded chicken and the dumplings (only as many as you will eat in that sitting – allow 4 per person). Simmer for 8 minutes.


Serve with a generous sprinkle of chopped fresh parsley.

Created by Kelly Gibney