Chilean Minced Chicken Pantrucas (Dumpling Soup)
This hearty Chilean dish, Pantrucas, offers a rustic soup experience combining the simplicity of dumplings made from flour and egg with the savory richness of a well-seasoned chicken broth. It's a comfort food classic deeply rooted in Chilean culinary tradition, perfect for warming the soul on a chilly day.
Ingredients
For the Soup
1 medium Onion - finely chopped
2 cloves Garlic - minced
300 grams ground chicken (minced chicken) - preferably free-range
1 cup Carrot - diced
2 liters chicken stock (chicken broth or chicken bouillon) - homemade or low-sodium
2 tablespoons Olive oil - extra virgin
For the Dumplings (Pantrucas)
1.5 cups all purpose flour (plain flour Australia and UK)
1 large Egg - beaten
¼ cup Water
1 pinch Salt
Instructions
- Prepare the Soup Base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and aromatic, about 5 minutes.
- Cook the Chicken: Add the minced chicken to the pot, stirring occasionally until it is cooked through and slightly golden brown, approximately 10 minutes. Season with salt and pepper to taste.
- Build the Soup: To the pot, add the diced carrot and 2 liters of chicken broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
- Make the Dumplings: In a mixing bowl, combine the all-purpose flour, beaten egg, water, and a pinch of salt. Knead the mixture until it forms a soft dough. Roll the dough out on a floured surface to a 1/8-inch thickness, then cut into irregular shapes about 1-inch across.
- Cook the Dumplings: Add the cut dumplings to the simmering soup. Cook for an additional 15 minutes until the dumplings float and are tender.
- Final Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. For an extra touch, drizzle some olive oil over each bowl before serving.
Notes
- For a richer flavor, let the minced chicken marinate in a dash of soy sauce and sesame oil overnight.
- Vegetarian adaptation: Substitute chicken with diced tofu and use vegetable broth.
- To thicken the soup, add a boiled and mashed potato during the soup-making process.
Nutrition
Calories: 414kcalCarbohydrates: 44gProtein: 23gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 121mgSodium: 1940mgPotassium: 697mgFiber: 3gSugar: 5gVitamin A: 5424IUVitamin C: 4mgCalcium: 59mgIron: 4mg
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