Tomato Chicken Rice Dumpling Soup

Instructions

1. 1

   Rinse the dry white rice under cold water until the water runs mostly clear.

2. 2

   Cook the rice with about 400 ml of the water in a small saucepan until tender, about 15 minutes. Let it cool slightly.

3. 3

   Dice the chicken breast into small bite-sized pieces and finely dice or grate the carrots.

4. 4

   Heat the olive oil in a large soup pot over medium heat. Add the chicken and cook for 4–5 minutes, stirring, until the outside is no longer pink.

5. 5

   Add the carrots and cook for another 2 minutes.

6. 6

   Pour in the tomato sauce and the remaining 1100 ml of water. Stir in the sugar and black pepper.

7. 7

   Bring the soup to a gentle boil, then reduce to a steady simmer and cook for 10 minutes.

8. 8

   In a mixing bowl, combine the cooked rice, all-purpose flour, egg, and reduced-fat milk. Mix until a thick, sticky dumpling batter forms.

9. 9

   Using two small spoons, drop small portions of the rice dumpling batter directly into the simmering soup.

10. 10

    Simmer gently for 12–15 minutes, until the dumplings are firm and cooked through and the chicken is fully cooked.

11. 11

    Stir carefully to avoid breaking the dumplings, taste, and serve hot.