• Melissa Tuck

Chicken & Coconut soup with dumplings...for the tired soul

Updated: Jun 26, 2019

It's been rough around here. Adam hasn't been sleeping and has been sick. Sam is into month 5 of looking for a job...and me? I am drained AF. I feel like I need to be put into a coma and sleep for a week.

Anyway. On a cold wintery day, I really felt like I wanted chicken soup...with dumplings. It was delicious.

This is a two process recipe - stock first then soup. If you are short on time, have some shredded cooked chicken ready and some ready made stock, and move onto the soup phase.

Stock Ingredients:

You start by making this stock

Pack of thighs and legs (6 pieces in total)

2 carrots, skins on roughly chopped

2 celery roughly chopped

1 onion, skin on cut in half

handful fresh thyme, stalks and all

2 bacon rashers

1 bay leaf

1 stock cube (veg or chicken)

1 litre of water

salt and pepper


The most important step is browning your chicken - get a really golden colour on the skins. This is where the flavour comes from and it is delicious. Add oil to your pan and the bacon and chicken and fry until everything is golden and crispy. Season with salt and pepper.

Add everything else including the water, and bring to a slow simmer.

Simmer for 1,5 hours. Remove chicken and set aside to cool, and strain stock, reserving all the liquid gold. Discard everything else.

Once the chicken is cooled, remove from the bones and skin, and shred it. Set aside in a bowl.

Soup ingredients:

1 onion, finely diced

2 carrots finely diced

2 celery finely diced

Shredded chicken from earlier

Stock from earlier

1/2 cup coconut or regular cream


salt and pepper

Fry your veggies until translucent in some oil. Add stock, shredded chicken and check your seasoning...more salt, more pepper? Add cream (coconut or regular) and simmer on low while you add your dumplings.


2 cups all-purpose flour

4 teaspoons baking powder

1 large egg, beaten

2 tablespoons butter, melted

3/4 to 1 cup milk

Combine dry ingredients in a bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 15 minutes.




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