Chicken & Kale Soup with Quinoa Dumplings

Overview

  • 90 min
  • Serves 4-5
  • Medium

Ingredients

Dumplings

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

Soup

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

Instructions

1

Dumpling Method

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

2

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

3

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.

4

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

5

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

6

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.

7

Serve with a generous sprinkle of chopped fresh parsley.

Created by Kelly Gibney