Chicken broth with dumplings

Name: Chicken broth with dumplings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 4
Ingredients: 1 teaspoon caraway seeds; 1 teaspoon dried sage; 1 teaspoon dried tarragon; 25 g butter; 1 teaspoon baking powder; 250 g self raising flour; dash of lemon juice (bottled is fine); 2 bricks of frozen chopped spinach; 200 g cheese, finely grated (Emmental, Gruyère or cheddar); 200 g cheese, finely grated (Emmental, Gruyère or cheddar); 200 g cheese, finely grated (Emmental, Gruyère or cheddar); 200 g cheese, finely grated (Emmental, Gruyère or cheddar); 125 ml water; salt and pepper; salt and pepper; 1 clove garlic, finely chopped; 1 litre water; 1 chicken stock cube (see tips)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

When we ski in Austria, soup is always the order of the day in the mountain restaurants. Goulasch soup is often a first choice, but if not I always succumb to the dumpling soup. Activity after eating it is a must and downhill is slightly faster than before lunch!

Ingredients

1 litre water
1 chicken stock cube (see tips)
1 tables

Soup

Method

Boil the water, stock cube and Maggi seasoning with the spinach and dash of lemon for 3 minutes. Season to taste and remove from the heat.
Meanwhile make the dumplings – rub the butter into the flour and baking powder until the mixture looks like fine breadcrumbs. Add the herbs and garlic and season with salt and pepper. Make ahead to this point, but do not add