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Rachel Khoo’s Chicken Dumpling Soup


We are off to Paris for today’s recipe. Rachel Khoo presents a French dish that her Grandmother use to make, Chicken Dumpling Soup. In her small Parisian kitchen, Rachel takes us through the steps to create a French favourite. The dumplings are actually called ‘quenelles’ which Wikipedia defines as

A quenelle is a mixture of creamed fish, or meat, sometimes combined with breadcrumbs, with a light egg binding. It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are usually served on their own.

In fact this is exactly how the recipe is made, a blend of chicken with white bread and eggs to bind. The only thing you may get stuck with is using two spoons to create the shape of the dumplings or quenelles. With a bit of practice you should be fine.

So dig out your blender and get started, good luck and enjoy!

What you will need to make Chicken Dumpling Soup

  • Chicken stock (stock cubes are fine)
  • 2 carrots
  • 5 slices of white bread
  • 200g of chicken breast
  • 2 eggs
  • Mushrooms
  • Single cream
  • Nutmeg for seasoning
  • Salt and pepper
  • Parsley

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