CHICKEN SOUP WITH GRAINY MUSTARD DUMPLINGS

A hearty at looking and light on eating recipe. I am sure on a chilly night a family would like to eat it. My family enjoyed. The dumplings are very easy to make and only 2 tbs of butter is used. For this recipe, leftover roasted chicken or turkey meat can also be used. 

Serves 4-5

Time: 30 minutes

Chicken soup

3 singles of chicken breasts cut into bite sizes

2 cups water

1 chicken stock cube

2 tbs butter

1 small white onion chopped

1 garlic clove chopped

salt and pepper

1 tbs parsley chopped 

1 cup plain flour

3 cups milk

1 cup frozen vegetables 

Dumplings

2 cups plain flour

1 tbs baking powder

1/2 tbs grainy mustard sauce

Salt 

1 cup cold milk

Method

For the soup, Heat the butter in a pot. Add the chicken, onions and garlic. Saute them till the chicken turns white in colour. Then add the water and the stock cube. Bring it to a boil.

Now mix the plain flour and the milk and pour the mixture into the boiling chicken. Stir continuously while pouring to avoid the lumps. Once stirred, bring it to a boil covered and let it thicken and in the meantime, prepare the dumplings.

To make the dumplings, add the plain flour, baking powder, mustard sauce, butter and salt in a bowl. Mix it with hand or a spoon. Pour in the milk and mix it to form a sticky batter. If it is thick add a splash of milk. Scoop out the batter with an ice cream scoop and drop them into the soup. 

Make sure to use a deep pot as the dumplings doubles in size when steams in the soup. Cover the pot and let it cook for 10 to 15 minutes. 

Remove from the heat. Garnish with chopped parsley, pepper, and a little bit of cayenne pepper if you want a slight kick. 

I don't serve any sides with soup as it has the dumplings.