Chicken Soup with Dumplings

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 Carrots≈ $1.50 per kg 70 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Celery stalkspack 400 g ≈ $2.20 40 g
5. 5 Bay leaves 1 g
6. 6 Wheat flour 55 g
7. 7 Milk 2.5%pack 930 ml ≈ $0.91 45 ml
8. 8 Eggspack 10 pcs ≈ $1.89 0.5 pcs
9. 9 Butterpack 180 g ≈ $1.60 12 g
10. 10 Baking powder 3 g
11. 11 Salt 3 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour 500 ml water over the chicken¹, add a bay leaf, and bring to a boil.

2. Skim off foam, add chopped onion³, carrot², and celery⁴, and simmer for 25 minutes until the chicken¹ is tender.

3. Remove the chicken¹, shred the meat from the bones, and return the pieces to the broth.

4. Mix flour, baking powder, a pinch of salt, milk⁷, egg, and melted butter⁹ into a thick dough.

5. Season the soup with salt and pepper, and bring to a gentle simmer.

6. Drop spoonfuls of dough into the broth, cover, and poach for 12 minutes without lifting the lid.

7. Test the dumplings: they should be fluffy and dry inside when cut open.