Soup with dumplings
Prep time: 15 mins Ingredients 2 onions, chopped 2 carrots, chopped 2 celery sticks, chopped 1 tsp smoked paprika 1 whole chicken 2 bay leaves 1.3 litres water 1/2 cup barley 140g self-raising flour pinch salt 30g butter, cubed 1 egg, beaten 2-3 tbsp milk
chopped parsley, to garnish Method 1. Place onions, carrots, celery, paprika, chicken, bay leaves and water in large pan. Bring to boil, reduce heat, cover and simmer for 20 minutes. Remove pan from heat, remove chicken from broth and set aside to cool. Shred chicken then put back in broth. Discard skin and bones. Reheat. To make dumplings, sift together flour and salt. Rub in butter. Mix egg with milk then add to mixture to make a dough. Form dough into 16 dumplings, put in bamboo steamer over pan of simmering water, cover and steam for 10 minutes. Serve soup with dumplings and parsley.
Cooking time: 40 mins