I was first introduced to Rachel Khoo (the originator of this recipe) during my week in Perth with a friend. We were cooped up in her house because we were both sick and tired. So we watched TV, lots of it. She introduced me to “The Little Paris Kitchen” and I fell in love with Rachel Khoo – her infectious personality and simplicity of her recipes, that is.
This was probably the recipe I wanted to try the most because the hubs loves dumpling soups. I tried PW’s chicken dumpling soup in the past but ended up with gummy dumplings (the hubs still liked it though…). I’ve also made (successfully) matzo ball soup a number of times (another of hubs’ faves). However, this recipe was unique. It required you to blitz the chicken together with the bread etc, to form a paste and then form the dumplings. It also seemed simple enough.
I tried this recipe the week I was back in the US and the hubs LOVED it. It probably is his favourite chicken dumpling soup (now).
Chicken Quenelle Soup
(by Rachel Khoo)
- 2 carrots (peeled, and sliced into rounds)
- 100g or 5 slices white bread (crusts removed) (I used hamburger buns)
- 200g chicken breast
- 1 egg and 1 egg yolk
- 100ml double cream or single cream (depending on how your hips feel)
- pinch of nutmeg
- 1 teaspoon salt
- handful of chopped mushrooms
- fresh parsley for garnish
- Heat a large pan full of chicken stock (depending on how much soup you want) and add chopped carrots. Bring to boil.
- As stock is boiling, blitz together in food processor bread, chicken, eggs, cream, nutmeg, salt, and pepper. You can also add 50g butter to mix, if you would like. I didn’t go the extra mile.
- Make quenelles from this chicken paste by passing it between two spoons and drop them into simmering chicken stock.
- Once the quenelles float, they are cooked. Mine weren’t so you should check on them using either a food thermometer or just cutting one open to check the middle. They take about 5 minutes or more to cook.
- Add the sliced mushrooms to the stock and let boil for another 2-3 minutes.
- Serve with parsley on top.