Chicken Dumpling Soup

by Barry Lewis


120g butter, 1 egg, 1 egg yolk, 60g self raising flour, fresh chopped parsley, pinch of nutmeg, 8 chicken fillets, vegetable stock cube, 1 carrot, 1 courgette, few sage leaves, 1/4 of a leek

Barry shows you how to make a light but filling chicken dumpling soup with chunks of chicken, dumplings and a load of vegetables – tastebuds will be blown away with this one, so simple.