Italian Chicken Vegetable Soup
Yum
Italian Chicken Vegetable Soup with a twist: dumplings are made with lean chicken meat.
In spite of the heat and very different ways of preparing meals these days, our body craves for comfort food, cooked and usually eaten with a spoon.
In this version, fresh unprocessed chicken breasts are used. Lean dices are combined with bread, milk, egg, salt, nutmeg, and ground black pepper to get dumplings.
While vegetables simmer, your dumplings are ready to boil and give necessary kick to your light Italian soup. It takes 35 minutes to have healthy summer comforting soup that can easily be done during all year long.
As about dices, I find two links very helpful, so here they are together with short written explanations:
Two key vegetable cuts for chefs to master are the small dice, or macédoine cut, and fine dice, or brunoise cut. While both can be described as small cubes, the small dice cut is four millimeters larger than the brunoise — a sizeable difference in professional kitchens — and each is preferable in specific situations says The Café Sucre Farine .
To see the measures of dice, please look here :
This Italian Chicken Vegetable Soup recipe calls for vegetables to be “diced small” which means about ¼-inch pieces.
Furthermore, here are few of our favourite summer soups:
Tortellini Soup with Italian Sausage ( Quick Version )
Greek Chicken Soup with Semolina and Vegetables
Spanish Chorizo and Chickpea Soup
If you love this Italian Chicken Vegetable Soup, please pin this one:
Italian Chicken Vegetable Soup
Italian Chicken Vegetable Soup with a twist: dumplings are made with lean chicken meat.
Ingredients
- Ingredients for 15 dumplings:
- 3 ½ cups white bread :100 grams (no crust), medium dice
- 200 grams chicken breasts, sliced
- 1/3 cup milk
- 1 egg
- 1 egg yolk
- Salt and ground black pepper to taste
- Pinch of nutmeg powder
- Ingredients for the soup:
- 1 Tbsp olive oil
- 1 spring onion, finely sliced
- 1 parsley root, sliced (27 grams)
- 2 carrots, sliced (145 grams)
- 1 slice celeriac, small dice (35 grams)
- 1 small kohlrabi, peeled, small dice (130 grams)
- 4 cups chicken broth
- Salt and ground black pepper to taste
- Chopped fresh parsley to garnish
Instructions
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In medium sized pot, simmer spring onion, parsley root, carrots, celeriac, and kohlrabi
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While the vegetables simmer, use your blender to combine all dumplings ingredients. Once your mixture is creamy, leave it aside.
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Pour 2 cups of chicken stock over vegetables and let them boil slowly for 20 minutes.
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In another medium sized bowl, bring to boil another half of your chicken broth and, using two table spoons, form dumplings and boil for 5 minutes. This process may need boiling in two batches since you will get 15 table spoon sized dumplings.
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Now join two broths and dumplings, salt to taste, add ground black pepper to taste, sprinkle with chopped parsley, and serve.
Recipe Notes
If your carrots are larger, you may cut them to half moon shape
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