Chicken Dumpling Soup

Dairy-free | Sugar-free | Gluten-free | Grain-free 

Serves 1

Helpful hints & tips

Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ingredients

Chicken Dumplings

• 100 g (3.5 oz) skinless chicken breast, roughly chopped
• ½  Tbsp roughly chopped coriander, including stalks
• ½  Tbsp roughly chopped continental (flat leaf) parsley
• 1 tsp finely chopped chives
• 1 tsp minced garlic
• ½ tsp minced ginger
• ½ tsp five spice powder
• Pinch coriander powder
• ½  tsp Himalayan salt
• Pinch  freshly ground black pepper
• 1 tsp low sodium tamari

• 400 ml Kombu Water
• ½ tsp fresh ginger, minced 
• 2 tbsp low sodium tamari 
• 200 g small bok choy, washed under running water
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped coriander (cilantro) leaves

Method

1. Make the dumplings by adding all the dumpling ingredients to a food processor and process for 10-15 seconds or until the chicken is in small pieces and the ingredients are well blended. Don’t let the meat get too fine, or your dumplings will come out hard. 
2. Using a set of scales, measure the dumpling mixture into 23-25 gram balls and let them sit on a piece of non-stick baking paper. You can simplify this task by having a small bowl of cold water next to where you are working. Dip your fingers into the water each time you portion and roll a dumpling.  
3. Heat the Kombu Water and ginger  in a medium sized pot on medium to high temperature until it comes gently to a simmer. Add the tamari and taste for flavour. The broth should be light and refreshing. Add salt and pepper to taste. 
4. Drop the chicken dumplings into the pot and allow them to cook through for 5 minutes from raw or if already steamed, heat for a couple of minutes. 
5. When just about ready to serve, add the bok choy and allow to cook for 1 minute so that the vegetables are just cooked through and still a bright green colour. 
6. Serve the dish by adding the bok choy to the bottom of a deep bowl along with the dumplings and pour the soup over top. Sprinkle with the chives and coriander and serve!