Salmon with Lentils

A comforting soup from Ricardo made with chicken and dumplings.
Directions for: Cock-A-Leekie

Ingredients

1 chicken (about 1.4 kg/3 lb), cut into quarters and skin removed

7 cup chicken broth

2 bay leaves

2 cup chopped leeks (white parts only)

10 prunes, pitted

2 Tbsp pearl barley

Salt and pepper

cup rolled oats

cup breadcrumbs

2 Tbsp flour

1 tsp baking powder

tsp dried thyme

2 Tbsp butter, softened

1 Tbsp water

Directions

1. Place the chicken in a stockpot or Dutch oven. Add the broth and bay leaves. Bring to a boil. Cover, reduce the heat and simmer gently until the chicken is cooked through, about 25 minutes. Season with salt and pepper. Remove the chicken from the broth and let cool.Add the leeks, prunes and barley to the hot broth. Bring to a boil. Cover, reduce the heat and simmer gently for about 20 minutes.Meanwhile, bone the chicken and cut the meat into cubes. Set aside.

2. In a bowl, combine all the dry ingredients. Add the butter and work it into the dry ingredients until the texture resembles coarse sand. Add the water and mix well. Season with salt and pepper. Shape about 10 ml (2 tablespoons) of the dough into a small ball. Add the cubed chicken. Drop the dumplings into the simmering broth. Cover and simmer gently for about 15 minutes. You should have about 10 dumplings. Adjust the seasoning.

See more: Poultry, Main, Soup, Lunch, Appetizer, Dinner, Winter