This vibrant soup is sure to warm up a chilly day and can be easily adapted to become vegetarian. The rye bread flavour is authentic, but you can use fresh brown breadcrumbs too if you like.
This is the perfect healthy meal for a cold day. With its vibrant colour that the beetroot produces, the protein of the chicken and the filling rye dumplings, it makes for a delicious mid-week dinner.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Ingredients
2Tbsp.
olive oil
3
chicken thigh fillets
1
onion, finely chopped
2
garlic cloves, crushed
1tsp.
smoked paprika, sweet or hot
2
large beetroots, peeled and coarsely grated
2
carrots, peeled and coarsely grated
400g
tin plum tomatoes
750ml
hot chicken stock
2
-3 tsp Maggi liquid seasoning, or use soy sauce
Quark or natural yogurt, to serve
For the rye dumplings
100g
rye bread
40g
self-raising flour
1Tbsp.
finely chopped dill, plus extra to garnish
50g
butter, chilled and grated
1
medium egg, beaten
Directions
Step 1Heat 1tbsp oil in a large pan over medium-high heat. Add chicken and fry on both sides until well browned. Remove to a plate and set aside.
Step 2Add remaining 1tbsp oil to pan and reduce heat to low. Fry onion for 5-6min, stirring occasionally, until softened. Stir in garlic and paprika and fry for 2min. Add beetroots, carrots and tomatoes, stirring to break up the tomatoes.
Step 3Return chicken to the pan (along with any juices). Add stock and Maggi seasoning/soy sauce and plenty of freshly ground black pepper. Bring to the boil, then simmer gently for 25-30min until chicken is cooked through and tender.
Step 4Meanwhile, make the dumplings. Pulse bread in the small bowl of a food processor to coarse crumbs. Add remaining dumpling ingredients and some seasoning and pulse briefly to combine. Roll into 24 small balls, roughly 1/2tbsp each.
Step 5When chicken is cooked, remove to a board and shred with two forks. Stir back into soup and check seasoning. Arrange dumplings on top. Cover with a lid and simmer for 10min, until dumplings are puffed and cooked through. Divide between 4 bowls and top each with a spoonful of quark/yogurt, if you like. Garnish with dill and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
