‘Chicken’ Dumpling Soup

Servings: Serves: 5

Nutritional Information:

Per serving (185g)

Calories 478, Fat 24g, Saturates 10g, Carbohydrate 59g, Sugars 2.9g, Fibre 4g, Protein 8g, Salt 2.8g


Ingredients

Method

1

To make the dumplings, add the flour, suet and water together and mix to form a dough, season to taste. Then split into 15 and roll into balls.

2

For the ‘chicken’ broth, add the oil to a saucepan over a medium heat, then add the onion and carrots and cook for 4-5 minutes until softened. Add the garlic granules, onion granules, nutritional yeast, smoked paprika, sage, thyme and mustard and cook for 3-4 minutes. Add the vegetable stock and bring to the boil.

3

Once the broth is boiling add the dumplings and cook for 4-5 minutes until the dumplings are cooked through, then add the cornflour to the broth and stir until thickened, season to taste.

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