Every three or four years my husband has a (ahem) not very pleasant medical procedure to make sure his innards are ok and a few days beforehand he can only eat white bread, poached chicken, boiled or poached eggs, no veg (because of the fibre) except for boiled potatoes and no nuts or seeds. So I made up a mahoosive batch of chicken soup. I did use veg to flavour the soup but took it out before serving and I figure if he can eat white bread (water, flour, yeast & oil) he can have dumplings, right? This morning I went through the fridge & found a leek, carrots, an onion and a bunch of parsley stalks. They went in the slow cooker with 3 frozen chicken legs & 2 frozen thighs, some salt, peppercorns & a bay leaf. Water to cover to the top of the cooker & then I forgot about it (cooked for about 8 or 9 hours on low). Then I fished out the veg, poured the soup through a strainer lined with paper towels & made up the dumplings. For the dumplings I used 2 eggs, 1/2 tsp salt & 65gm plain flour. Beat eggs with salt, add flour & mix till smooth & creamy. I dont cook the dumplings in the soup. In a pan of simmering water drop spoonfuls of the batter, they sink to the bottom & rise when theyre almost done. They arent a nice round uniform shape, but theyre yummy :) I ended up chucking a tin of spuds in the soup too. I know this doesnt look the best, but when youre faced with dietary restrictions you do the best you can. Lisa.
Posted on: Wed, 10 Dec 2014 07:43:58 +0000
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