I’ve had the most awful of colds this week. Normally, I get on with things, but this week I have largely felt like the world was ending and intent on taking me with it. As luck would have it – note the sarcasm – we were also in a hotel at the seaside, and I barely left the room. I’m actually happy to be back home and the first thing I did was make a chicken soup and some dumplings.
If preplanned, I would add ginger (I don’t have any) and possibly noodles for the not unwell members of the family, but I grabbed frozen chicken out of the freezer, and used what I had available to make this sickness comfort food in as little time and with as little effort as possible.
I’ve done this as a Thermomix® recipe, but I’m pretty sure a mildly confident cook would be able to to convert it to a stove top and steamer recipe.
Also, if you don’t have buttermilk on hand – I did left over from butter making before we went away – you can use a buttermilk substitute. (Just short of a cup of milk, and a tablespoon of lemon juice [bringing it up to the 1 cup mark]. Leave it for five minutes and use as buttermilk).
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