Sustainable healthy eating habits rely on good eating, and good eating means good cooking. Unless, you have your own personal chef, you need to learn how to cook and make it taste great!
Many of us will not get a better opportunity than now to hone our cooking skills and learn some new recipes to add to the arsenal. The excuse of, “I just don’t have the time,” is out the window here. (Written during the COVID-19 isolation.) A lot of us have all of the time right now, so why not put it to good use and learn something that will help carry you through life.
This is a chicken dumpling soup. I can tell you what’s in it, but the measurements will be poor because I cook like my mother and just throw things in by feel. Lol! So, if you’re attempting this, use your taste buds and test to see if it’s to your liking.
2 Tbsp - butter
½ cup of each – Onions, carrot, celery
½ a shallot
1 Tbsp of each (but probably more) minced garlic, minced ginger root
2 tsp. lemon juice
1 bay leaf
Sprig of Thyme
2 tsp. of each – curry powder, turmeric
1 tsp. cumin
**I probably use more of the spices than what I listed here, but this is a good start point for most.
1-2 Tbsp’s of chopped parsley & cilantro
6-7 skinless boneless chicken thighs cubed
1 to 1 ½ cups of cubed potatoes
1 to 1 ¼ litres of chicken or vegetable stock
Salt and pepper to taste
1 cup of all-purpose flour
2 tsp baking powder
1 tsp sugar
½ tsp salt
1 tbsp. butter
½ cup milk
Melt butter in a large pot. Saute onions, carrot, celery, shallot until softened. Add garlic & ginger, mix in and cook for about 1-2 mins. Add bay leaf, thyme, stir in. Add chicken, mix in and cook about 2 mins, add spices, salt pepper and lemon juice and mix in and cook until chicken looks cooked through. Add potatoes, parsley & cilantro, stir in. Add chicken or vegetable stock. Bring to boil and cook until potatoes cook through. I spoon out some potatoes and broth at this point and puree them and pour it back in to thicken the soup broth. For the dumplings, mix together flour, baking powder, sugar, salt. Melt butter and slowly mix it in to dry mix until it becomes crumbly. Add milk and mix into a batter. Spoon out dollops into boiling soup and cover at let cook at low for about 10 mins. All done!