Quinoa and Chicken Dumpling Soup Recipe
Gluten Free Recipe
This light tangy Quinoa and Chicken Dumpling Soup is suitable for both winter and summer. Eat either hot or at room temperature. The addition of quinoa (an ancient South American grain high in protein) to the soup gives it body and texture. This recipe is gluten and dairy free.
12 cups chicken stock
2 4-inch cinnamon sticks
4 cardamom pods, crushed
1 cup quinoa
1 tablespoon coarsely chopped parsley
1 tablespoon coarsely chopped fresh mint
1/4 cup lemon juice
4 cardamom pods (whole)
1/2 teaspoon toasted cumin seeds
13 ounces lean ground chicken
1/4 cup chickpea flour
2 cloves garlic
1 tablespoon chopped fresh parsley
2 eggs, lightly beaten
Put stock, cinnamon and whole cardamom in a large saucepan and bring to the boil over medium heat. Reduce liquid to 8 cups. Remove cinnamon and cardamom. Add quinoa and simmer for a further 15 minutes, then season to taste.
To make Chicken Dumplings, remove seeds from cardamom pods, place in a mortar with the cumin seeds and crush with a pestle. Combine remaining crushed spices, minced chicken, chickpea flour, garlic, parsley and eggs in a food processor, season to taste and process until mixture comes together. Using wet hands, shape mixture into walnut sized balls.
Add dumplings to gently simmering stock mixture and simmer for 2 minutes. Just before serving, stir in parsley, mint and lemon juice.
Soup can be prepared a day ahead.
Not all ground poultry is as healthy as one may think. Ground turkey or chicken often includes the skin and dark meat, adding a lot of fat and calories. Look for lean or breast on the label to ensure it includes only breast meat, which is much leaner.
Recipe makes 4 servings and 20 dumplings