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3. Chicken
Dumpling
Soup Recipe

4. 2 x cups of self-raising
flour
60g of melted butter
1 x finely chopped carrot
1 bunch of parsley, stems
and leaves separated
6 x spring onions
1.2kg whole chicken
400g can of corn kernels,
drained
1/2 cup of tasty cheese,
grated

5. Part 1 of 6
Place chicken and parsley stems
in a large, deep pan.
Cover with water.
Bring to the boil over high heat.
Reduce heat to medium-low and
simmer, skimming surface
occasionally, for 40 minutes or
until cooked through.
Remove pan from heat.
Allow to cool.

6. Part 2 of 6
When cool enough to handle,
transfer chicken to a chopping
board.
Remove and chop meat.
Discard skin and bones.
Strain cooking liquid through a fine
sieve over a large bowl.
Return liquid to a clean pan, place
over high heat and bring to the
boil.
Add carrot, reduce heat and
simmer for 10 minutes or until
tender.

7. Part 3 of 6
Sift flour into a bowl.
Finely chop 2 of the spring onions
and 1/3 cup of parsley leaves.
Stir into flour with the cheese.
Add butter and 3/4 cup water.
Season with salt and pepper.
Stir with a knife to form a soft
dough.

8. Part 4 of 6
Sift flour into a bowl.
Finely chop 2 of the spring
onions and 1/3 cup of parsley
leaves.
Stir into flour with the cheese.
Add butter and 3/4 cup water.
Season with salt and pepper.
Stir with a knife to form a soft
dough.

9. Part 5 of 6
Slice remaining spring onions
and add to stock with corn
and chicken meat.

10. Part 6 of 6
Roll dough into walnut-sized balls
and drop into simmering soup.
Cover and cook for 12 minutes or
until dumplings are cooked
through.
Serve it up.

11. Great Job