Okay! This soup recipe is just like a giant hug in a bowl. Delicious, satisfying, and comforting.
The flavours are amazing, and the little kick you get from the Jalapeño is so good.
This soup would also be delicious with added noodles. However, we absolutely LOVE the added addition of the 'Easy Drop Dumplings'. They help soak up the soup and melt in your mouth.
We enjoy our soups more on the thickish side, but you can easily adjust the recipe to make it thinner if you prefer with some extra broth, or water.
This Creamy Chicken Sweetcorn & Dumpling soup is absolutely LUSH, and is perfect anytime of the day, or year.
We really hope you make this soup, and if you do, we hope you enjoy it as much as we do.
Happy Cooking!
The Chai Home 😋
INGREDIENTS
For the soup
3x large Chicken Breast or 4-5 Chicken Thighs - cooked & shredded
1x large Onion - finely diced
2x large Carrots - finely diced
Approximately 2 stalks of Celery - finely diced
Small Can or approximately 1 cup of Sweetcorn
3x large Cloves of Garlice - finely diced
3x large pinches of Sea Salt
2x large pinches of Black Pepper
2x heaped tsp of Garlic Powder
3x heaped tsp of Ground Coriander
1x heaped tsp of Dijon Mustard
1x Jalapeños - finely sliced
1x tbsp of Fennel Seeds - crushed & ground
1 & 1/2 litres of Chicken Broth or Water
500ml of Full Fat Milk
1x cup of Cream
2x tbsp of Butter or Bacon Fat
*We like our soups more on the ticker side. However, if you prefer a thinner soup then simply
add more broth or water.
For the dumplings
2x cups of Plain Flour - plus a little extra for shapping
2x heaped tbsp of room temperature Butter
1x cup of Milk
Large Pinch of Salt & Pepper
2x tsp of Garlic Powder
2x tsp of Baking Soda
METHOD
Start by heating some fat in a large pan or skillet and cook your chicken in a hot pan on the stove. Keep the breasts whole so they can be shredded once cooked. Cook for roughly 7 - 8 minutes on each side, or until fully cooked. It will depend on the size of your chicken breasts.
While the chicken is cooking start your soup.
Add your butter or fat to a large saucepan or soup pan. Hear on a high heat.
Add your onion and garlic and sauté until tender.
Once the onions are tender add the carrots, and all the seasoning, and thoroughly mix together. Fry off for a few minutes before adding your broth or water, and Dijon Mustard.
Mix together and bring to a simmer. Pop in the sliced Jalapeño.
Once the chicken is cooked remove and shread. We find it best to use two forks.
Once shredded leave to one side.
Now make the dumplings.
Add the flour, salt, seasoning and baking soda to a large mixing bowl and mix together well by hand or spoon.
Add the room temperature butter and then rub the flour and butter together with your fingertips until fully combined.
Now add in the milk and mix together with a spoon until fully mixed.
Leave to one side until needed.
Once the carrots are feeling tender add in the shredded chicken, Sweetcorn, milk and cream. Mix together.
*Now is also a good time to taste and adjust the seasoning to your taste, and to add more Broth or water if you prefer a thinner soup.
Be sure to mix down to the bottom of the pan to prevent sticking or burning.
Now its time to add the dumplings.
Add a little flour to your hands and, then pinch ping-pong ball sizes of dough and, carefully place them spaced out on top of the soup.
Continue until all the dough has gone.
Cook for 5 minutes uncovered and then place a lid on top and cook for a further 15 minutes.
You may need to carefully give the soup a stir to prevent sticking or burning. Do not submerge the dumplings.
After the 15 minutes, your soup will be ready to serve.
Enjoy!
Comments