CHICKEN AND DUMPLING SOUP WITH ORECCHIETE AND PEAS

Chicken soup is the ultimate comfort food. The secret to this version is a good clear, rich stock that 'tastes of chicken'.

FOR THE CHICKEN STOCK

1kg chicken wings

1 onion, halved

1 carrot, chopped

2 sticks celery, chopped

6 parsley stalks

6 black peppercorns

1 bay leaf

Wash the wings, place in a large stockpot, add the remaining ingredients and cover with water. Bring slowly to the boil, skimming off any scum that comes to the surface as the stock heats.

Reduce the heat to a low simmer and cook for 2 hours. Turn off heat and let stand for 30 minutes. Remove the wings and vegetables, and strain the stock through muslin. Set aside to cool then refrigerate until cold.

Remove the fat from the surface then simmer the stock over low heat until reduced to 2 litres. Set aside.

FOR THE CHICKEN DUMPLINGS

200g minced chicken

2 tablespoons chopped flat-leafed parsley

2 tablespoons chopped dill

100g fresh breadcrumbs

2 tablespoons finely grated parmesan

1 egg

Combine all the ingredients in a food processor, season to taste and process until the mixture just comes together. Using wet hands, roll the mixture into walnutsized balls. Refrigerate until ready to use.

FOR THE SOUP

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

1 stick celery, finely chopped

1 carrot, finely chopped

1 cup orecchiette

1 cup frozen peas

Heat the oil in a large saucepan, add the onion, celery and carrot, cover and fry over low heat until soft. Add 2 litres of chicken stock and bring to a simmer. Add the pasta and simmer over medium heat for 5 minutes then add the peas and dumplings, and cook a further 5 minutes or until the pasta is al dente and the dumplings are cooked. Serve immediately.