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  • Chicken soup with parsnip and herb dumplings
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    By Tina Nordström

    Chicken soup with parsnip and herb dumplings

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    I made slow cooked chicken by a lake in Østfold. You can cook basically anything outdoors, for instance a nice and smooth chicken, drawing inspiration from both Norwegian and French cuisine.

    The chicken was boiled with parsnips and wine until the meat fell off. The dumplings, or “klimp” as I call it, were well seasoned with fresh herbs.

    Serves 4

    PREPARATION:

    • 1

      Peel the root vegetables and rinse the leek. Cut the root vegetables into wedges and chop the leek and garlic coarsely. Debone the chicken breasts and cut the meat into rough cubes.

    • 2

      Place a large pot on the stove. Sauté the vegetables, herbs and spices in the olive oil. Add the wine and water. Let it simmer for about 30 minutes.

    • 3

      Add the diced chicken and cook for about 10 minutes. Lastly, add the dumplings to the soup and let them boil. Season with salt and pepper.

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