Ingredients
- Chicken Breast – 100 gms (cooked and chopped)
- Chicken Stock – 1.5 cups
- Carrot – 1 (cubed)
- Potato – 1(cubed)
- Onion – 1 (chopped)
- Salt – to taste
- Pepper – 2 tsp
- Red Chili flakes – 1tsp
- Corn flour – 1tsp
- Milk – 1/4 cup
- Water -1 cup
For Dumplings:
- Flour – 4tbsp
- Cold Butter – 25 gm (cut into small pieces)
- Milk – 1/4 cup
- Baking powder – 1 tsp
- Salt – as required
Method
- In a saucepan heat the chicken stock and add salt, pepper, red chili flakes and water to it. When it starts boiling, add in the chopped vegetables and allow to cook.
- Meanwhile, in a bowl mix together the flour, salt, baking powder, butter and milk using hand. Do not knead the mixture. Just mix till it all forms a single mass and then set aside.
- When the vegetables are cooked, add in the cooked chicken and also add the dumpling mixture into the saucepan by spooning out little at a time. Make sure the dumplings have been fully immersed in the soup and cook for 10minutes.
- Dissolve the cornstarch in the milk and add it into the soup. Mix the contents by gently rotating the pan. A little hot water may be added at this stage to adjust the consistency of the soup. Cook for another 2 to 3 minutes and remove from heat.
- Serve hot.