Medium
Soupe au Poulet et Nouilles Maison
2 hr 15 min8
(437)
Medium
Poulet et Boulettes à l'Ancienne
(248)
1 hr 20 min6480 calThis is the recipe that Canadians from every province claim as their grandmother's — and they're all right because every grandmother made some version of it. Tender pulled chicken in a thick, herbed broth with fluffy drop dumplings that puff up to twice their size and soak up the broth from the bottom while staying light on top. The secret to good dumplings is cold butter and not overmixing the batter — treat it like biscuit dough, not cake batter. Drop them into barely simmering broth, put the lid on, and do not peek for 15 full minutes. Every time you lift the lid, you release steam that the dumplings need to cook properly.
Ingrédients
Portions :
6
Instructions
Valeur nutritive par portion
Calories480 kcal
Protéines34 g
Lipides18 g
Glucides42 g
Fibres3 g
Sucre4 g
Sodium720 mg
Conseils de pro
- 💡Cold butter is essential for fluffy dumplings. Cut it into small cubes and keep it in the fridge until the moment you need it.
- 💡Do not stir the pot after dropping the dumplings — they're fragile and will fall apart.
- 💡Don't peek. Every time you lift the lid, you lose the steam that cooks the tops of the dumplings.
Variantes
- 🔄Herb dumplings: add 1 tbsp of dried Italian herbs to the dumpling dough for extra flavour.
- 🔄Cheesy dumplings: fold 1/2 cup of shredded cheddar into the dough before dropping.
- 🔄Slow cooker version: simmer everything in the slow cooker on low for 6 hours, then make the dumplings on the stovetop with the broth.
