Ingredients
CHICKEN DUMPLINGS:--
200 g chicken, minced
½ tsp SIDS CRAZY SALT
2 tbsp flat leaf parsley, chopped
2 tbsp dill, chopped
100 g breadcrumbs
2 tbsp Parmesan cheese, grated
SIDS SALT & PEPPER to taste
SOUP:--
1 tbsp rice bran oil
1 small onion, fine chopped
1 stick celery, fine chopped
1 carrot, fine diced
2 litres chicken stock
1 cup orecchiette pasta
1 cup frozen peas
Directions
DUMPLINGS: Combine SIDS CRAZY SALT with all the ingredients in a food processor, season to taste with SIDS SALT & PEPPER then blitz until the mixture just comes together. With wet hands, roll the mixture into walnut-sized balls then refrigerate until ready for use.
SOUP: Heat the oil in a large pan, add onion, celery and carrot, cover and fry on LOW until soft. Add chicken stock and bring to simmer. Add pasta and simmer for 5 minutes then add peas and dumplings and cook a further 5 minutes until the pasta is al denté and the dumplings are cooked.
