GBP: Soupe de poulet et cresson, avec boulettes

Even though today was the warmest day so far this year, I decided to celebrate the end of Winter by making what may be my last Soup this season. Since I've been organizing my blog lately (you can see the additions of labels as I slowly classify all my entries) and looking for ways to use my homemade Chicken Stock, I was inspired by a recipe I made over a year ago for Turkey Soup with Broccoli Raab and Dumplings. Once I began cooking, however, and realized this would be a great way to use up my Watercress, as well as a Chicken Breast I had frozen when we first moved in about a month ago, the only thing that remained from the original soup were the Dumplings, which were quite nice. For a change, you could also cook down the liquid to make it more of a Sauce and serve it over Rice. Or, if you want it to be more of a Soup than a Stew, add an extra cup of Broth, Stock or Water.

Coincidentally, I bought a pot of Parsley at the Greenmarket on Saturday and, amazingly enough, it hasn't died yet, so I used a few sprigs in my Soup and am therefore entering this into Mandira's Green Blog Project at her blog, Ahaar. To participate, you just have to cook with something you've grown or, in my case, not yet killed. Enjoy!

Soupe de poulet et cresson, avec boulettes

Soup:

• 1 1/4 cups Chicken Stock
• 1 1/2 cups Vegetable Stock
• 1 skinless, boneless Chicken Breast
• Pinch Red Pepper Flakes, or to taste
• Pinch Chicken Seasoning, or to taste
• 3 cloves Garlic, minced
• 1/2 teaspoon Kosher Salt, or to taste
• 1/4 teaspoon freshly ground Black Pepper, or to taste
• 6 baby Carrots, diced
• 1 bunch Watercress, chopped
• 2 Mushrooms, sliced

Dumplings:

• 1/2 cup All-Purpose Flour
• 4 tablespoons Water
• 2 Egg Yolks

Garnish:

• 1 Green Onion, white part only, chopped
• 2 sprigs Parsley, chopped
• 1 Green Onion, green part only, chopped

In a large saucepan, bring Chicken Broth and Vegetable Stock to a boil. Dice Chicken Breast and add to Stocks. Lower heat to medium-low and simmer until Chicken is cooked through, about 10 minutes.

Add Pepper Flakes, Chicken Seasoning, Garlic, Salt and Pepper. Cook 5 minutes more to combine flavors. Add vegetables and simmer for 15 minutes, until tender.

Meanwhile, prepare the Dumpling Dough. Mix together Flour, Water and Egg Yolks in a small bowl. Mix well until thoroghly combined. Take pinches of dough and drop into Soup. Don't worry about the shapes; they will vary in size, which makes them all the more fun. Add White part of Green Onion. Cook 5 more minutes, stirring occasionally. Remove from flame and sprinkle Parlsey and Green Onion tops on top. Serve.