Made with fresh corn, this dumpling soup is made from the stock of the whole chicken. It is seasoned with nutmeg and flecked with a delicious hard-boiled egg. Finish with a fresh garnish of parsley.
20 minPrep Time
1 hr, 5 Cook Time
1 hr, 25 Total Time
- 2 (1.5kg) whole chickens, cut into pieces
- 3 litres water
- 3 onions, minced
- 1 cup chopped celery
- 2 1/2 tablespoons salt
- 1 1/4 teaspoons ground nutmeg
- 1/4 teaspoon ground black pepper
- 10 cobs fresh corn
- 3 eggs
- 1 cup sifted plain flour
- 1/2 cup (125ml) milk
- In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper.
- Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.
- Remove the chicken from the soup.
- Refrigerate chicken and soup.
- When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 litres.
- Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob.
- Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
- Meanwhile, place two of the eggs in a small saucepan and cover with cold water.
- Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool, peel and chop. Set aside.
- Chop cooled chicken meat and add to soup.
- In a medium bowl, beat remaining egg until light in colour.
- Beat in flour and milk until smooth.
- Drop batter by partial spoonfuls into hot soup to make small (.5 - 1cm round) dumplings.
- Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.