About this recipe:Don't be put off by the long list of ingredients, the resulting soup is worth it! Chicken is simmered in a chicken stock with celery, carrots, potatoes, pepper, tomatoes, seasoniings and dumplings.
1 (1.8kg) whole chicken
3 cubes chicken stock
1 pinch chicken seasoning
1 pinch dried thyme
1 dash garlic granules
1 pinch dried sage
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 onion, chopped
180g celery, chopped
125g carrots, chopped
2 potatoes, cubed
4 tablespoons chopped green pepper
4 tablespoons chopped tomatoes
300ml concentrated chicken stock
2 tablespoons plain flour
salt and pepper to taste
450g all-purpose baking mix
1/8 teaspoon chopped fresh parsley
1/4 teaspoon ground black pepper
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Method Prep:25min › Cook:1hr10min › Extra time:1hr35min › Ready in:3hr10min
In a large pot over medium high heat, combine the chicken, water, stock, chicken seasoning, thyme, garlic powder, sage and salt and pepper. Bring to the boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour or until vegetables are tender and chicken is done.
In a separate small bowl, combine the flour, baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.
Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.