I copied this from my recipe blog:
I had a craving for soup, but had very little money. All I had in the fridge/freezer was half a roast chicken, left over from Sunday dinner, and a pound of ground beef. Here's what I did:
First I bought a package of carrots (37p). Because the carrots were cheap I went ahead and splurged out and got another package of chicken breasts, £2.17.
I made the meatballs the night before.
1 lb (or 500g, to be exact) ground beef
a couple of handfuls of bread crumbs--maybe 1/4 cup?
3 tbsp or so of Worcestershire sauce (I was low on milk--and wanted to use what I had for dumplings--but needed something liquid for the crumbs. Luckily, I love Worcestershire.)
1 1/2 tbsp or so of herbs de Provence
Combine. Roll into small balls--maybe half an inch?
Bake in a 190C/375F oven for about 12 minutes. (Note: if you want bigger balls--heh heh--just adjust the cooking time. I usually make one-inch balls for pasta sauces, using a different version of this recipe, and bake them 20 minutes.)
You can drop these right in the soup if you've made it all at once. I kept them in the fridge overnight. They were delicious, so yummy I'm trying to think of new recipes to use them in.
Okay. For the soup:
meatballs
2 chicken breasts (roughly). I baked the new breasts with the same Herbs de Provence as I used in the meatballs and on Sunday's roast.
Carrots. It was a 1 pound sack of sliced carrots, I believe. About 2 cups worth?
Beef stock (actually, I use Better than Bouillon)
Chicken stock (I used a Knorr liquid stock mix)
Boiling water, about 5-6 cups/1.7L
Herbs de Provence
olive oil
butter
salt & pepper
garlic powder
onion powder
flour (AP)
white wine (optional)
shallots (dried)
Dumplings (see bottom).
Okay. Heat about 3 tbsp olive oil and 1-2 tbsp butter in the bottom of a large pot. Add carrots. Sweat (a very low fry) for five minutes or so.
Add garlic and onion powder, maybe 2-3 tbsp or so of each? I don't usually measure this stuff out. If you like a lot of garlic and onion, use more. If not, use less. Add a tsp or so of salt and pepper.
Keep stirring carrots, then sprinkle with flour. Stir more.
Add a tsp or so of Better than Bouillon. Stir.
Add shallots. I meant to add a tsp or so, but my hand slipped and I think I ended up with over a tbsp. This actually ended up being delicious, so use a tbsp or so. Stir.
You should add boiling water right away, but I had to wait for the kettle to heat. I don't know if this deepend the flavor or not, but the carrots were brownish from the bouillon and kind of sludgy from the flour and flavor powders when I added it.
Okay. Pour on the water. Stir. Add a glug or two of wine if you're using it. Maybe 1/4 cup or so. (In metric thats, what, 75 mil or so? I'd duble check that if I were you.)
At this point I thought I'd made a mistake, because it smelled both bland and astringent. Almost like bleach or something. I figured, it takes time for the flavors to develop, and so set it to a gentle boil and gave it forty minutes or so.
Then I shredded the cooked chicken and added it. Let that boil for another half hour or so.
Now I tasted the stock and it was truly getting yummy.
I added the meatballs.
It was a bit liquidy yet, so I made a buerre blanc (hot stock mixed with flour) and added it in to thicken a little. Then I turned the heat up and let it reduce for half an hour or so.
At this point I could have made the dumplings, but hubs wasn't on his way home yet, so it ended up simmering for another half hour. This is why I love soup.
Finally it was time to do the dumplings. I love, love, love dumplings. My Mommy used to make me chicken and dumplings (which I will post the recipe for at some point) all the time, especially when I was sick. I freaking love dumplings, seriously. So I was happy to make them, especially as it meant I didn't have to spend the money to buy bread to go with the soup.
Dumplings:
2 cups sifted AP flour (they rise better if the flour is sifted)
3 tsp baking powder
1 tsp salt
2 tbsp shortening
1/2 cup parsley*
1 cup milk
Cut the shortening into the flour, salt, and baking powder combo. Add parsley*. Add milk. Stir.
Drop by large tsp into lightly boiling soup. Work quickly. When you've added it all, cover the pot tightly. Turn the heat down. DO NOT PEEK. I cannot emphasize this strongly enough. DO NOT, DO NOT, DO NOT PEEK. If you do the dumplings will be hard and yucky.
Cook 20 mins. Voila.
*The dumplings used in chicken and dumplings contain only parsley. For last night's soup I added some Herbs de provence. This was delicious...but also, I think, a bit much with that particular flavor combo. next time I will either not add it to the chicken as much, or leave it out of the dumplings. It WAS delicious, don't get me wrong. The hubby and I each ate two big bowls of this soup. Even the kids had a little--Princess loved the meatballs. But it may have been a bit much.
Also, if you like a more liquidy soup, don't let it reduce as long.
This was so thick with meatballs and chicken and carrots, and the broth was so light, and the dumplings so fluffy and flavorful...mmmm. A yummy new invention by me! I could eat this once or twice a week, I think, no problem!
Oh, and I was originally going to add frozen peas to this, but forgot. I think they would be delicious in there, too, so go ahead if you're a pea fan!
If you want to freeze it, do it before making the dumplings. They don't freeze well. Thaw it in a pot and make the dumplings, or simply eat without. It's still a really lovely and filling soup.