Description
Yummy winter soup! I have never made this with parsnips but i included it in the ingredients because the original recipe lists it. You could use vegetable stock and leave the chicken out for a vegetarian version. From food and wine.
Ingredients
- Chicken Stock
- Boneless Skinless Chicken Breast Half
- All-purpose Flour
- Whole Wheat Flour
- Parmesan Cheese
- Skim Milk
- Egg
- Salt & Freshly Ground Black Pepper
- Carrot
- Parsnip
- Butternut Squash
- Turnip
- Leek
Instructions
- In a large pot, bring the chicken stock to a simmer
- Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes
- Transfer the chicken to a plate to cool slightly, then pull into shreds
- Meanwhile, in a medium bowl, mix the flours with the parmesan, milk and egg
- Season with 1 / 4 teaspoon of salt and 1 / 4 teaspoon of pepper
- Transfer to a pastry bag fitted with a 1 / 4-inch round
- Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper
- Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes
- Add the leek and cook until tender
- Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup
- When all of the dough has been added, stir gently and cook until tender, about 2 minutes
- Add the shredded chicken, cook until heated through and serve