Wednesday, February 10, 2010

Middle-eastern Spicy Chicken Dumplings Soup

Mmmmm...Mmmmmm! This is a delicious quick and fairly easy soup to make that will last a few days...if you're Lucky. My girls, Hanna and Amani literally duke it out ...I mean elbows in the air; for this tasty soup. I hope you enjoy my soup as much as we do! Enjoy!






Ingredients Needed:

2 Chicken Breasts, cut into small pieces (I prefer Amish Chicken)
1/2 cup small diced white onion
1 cup small diced peeled carrots
1 cup small diced celery
1/2 cup peas
1/2 cup chopped broccoli
1/2 corn
8 cups cold water
3 cloves crushed garlic
2 TBSP curry
2 TBSP black pepper
1 teaspoon cumin
1 TBSP Crushed red peppers
4 TBSP sea salt
1 TBSP ACCENT
1/4 cup E.V.O.O
2 TBSP chicken base
1 cup flour

First, Place all the vegetables ( NOT the garlic), spices, E.V.O.O and chicken base into the pot with the water on HIGH heat.Bring to a rapid boil then turn down to MED heat let that cook uncovered for 30 minutes, then let it simmer. Next, place a saute pan on HIGH heat with some E.V.O.O, add the cloves of crushed garlic and quickly flash fry (once you smell the strong garlic aroma its done...DO NOT BURN!)pour over the soup(oil and all). In the same saute pan, heat on HIGH with E.V.O.O and add the chicken season with salt and pepper and only brown the chicken. Once browned drain the oil and fat and add to the soup.

 Now for the dumplings....mix a little water with the flour until it becomes dough like. Once it is dough like pull small pieces off and drop them into the soup until there is no more dough left. Let the pot continue to simmering for 30 more minutes during this process skim the top of the soup for impurities.

Pour a bowl squeeze a little fresh lemon over it and garnish with some chopped parsley! Enjoy!

1 comment:

  1. Aside from skimming scum this sound delicious!

    ReplyDelete

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