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Chicken & spring veg broth with goat’s cheese and dill dumplings
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2 sticks Waitrose Duchy Organic Celery, finely sliced, any leaves reserved
200g Waitrose Duchy Organic Carrots, washed and thinly sliced
4 Waitrose Duchy Organic Free Range British Chicken Thighs, skin removed
10 black peppercorns
1.5L chicken stock
125g Waitrose Duchy Organic Self-Raising White Flour, plus extra for rolling
75g Essential French Goat’s Cheese Spreadable
2 tbsp dill, roughly chopped
1 Waitrose Duchy Organic Free Range Large Egg, beaten with 1 tbsp water
2 Waitrose Duchy Organic Leeks, thinly sliced
100g frozen Waitrose Duchy Organic Garden Peas
½ unwaxed lemon, zested then cut into wedges
1. Put the celery, carrots, chicken, peppercorns, stock and a pinch of salt in a large pan. Bring to the boil, then remove any froth on the surface. Lower the heat, cover and simmer for 1 hour, until the chicken is cooked through, the juices run clear and no pink meat remains.
2. Meanwhile, rub the flour, cheese and a pinch of salt together in a bowl until resembling breadcrumbs. Mix in 1 tbsp dill, then the beaten egg mixture to make a rough dough. Lightly flour the dough and your hands, then pinch and roll the mixture into 16 even balls.
3. Lift the chicken from the broth and shred the meat, discarding the bones. Return it to the pan and add the leeks. Season. Add the dumplings, then bring to a simmer. Cover and cook for 10 minutes, until the dumplings are cooked through.
4. Make space between the dumplings, stir in the peas and let the pan sit for 5 minutes off the heat. Ladle into bowls (remove the peppercorns, if liked). Top with the remaining dill, any reserved celery leaves, the lemon zest and a squeeze of lemon juice.
Typical values per serving:
1 of your 5 a day/high in protein
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