Berbere Spiced Chicken Noodle Soup with Injera Dumplings

A comforting and flavorful chicken noodle soup with a warming berbere spice blend and soft, tangy injera dumplings.

Prep Time

20 minutes

Total Time

60 minutes

Calories

385 kcal

Difficulty

Medium

Equipment

1 item

Cost

£1.97/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

8cupsChicken broth(Low sodium recommended)

£1.50

1lbChicken thighs(Boneless, skinless, cut into bite-sized pieces)

£3.50

1mediumYellow onion(Diced)

£0.50

2mediumCarrots(Peeled and sliced)

£0.30

2stalksCelery(Diced)

£0.40

2tablespoonsBerbere spice blend(Adjust to taste)

£1.00

2clovesGarlic(Minced)

£0.20

8ozEgg noodles(Use your favorite type)

£0.75

1cupInjera(Torn into small pieces (for dumplings))

£3.00

0.3cupWater(For dumpling dough)

1tablespoonAll-purpose flour(To thicken soup (optional))

£0.05

0.3cupFresh cilantro(Chopped, for garnish)

£0.60

to tasteSalt

to tasteBlack pepper

Total Cost

£11.80

£1.97 per serving

Instructions

1.
In a large pot or Dutch oven, heat a tablespoon of olive oil or cooking oil over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
2.
Add the minced garlic and berbere spice blend to the pot and cook for another minute, until fragrant.
3.
Add the chicken broth and chicken pieces to the pot. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the chicken is cooked through.
4.
While the chicken is cooking, prepare the injera dumplings. In a bowl, combine the torn injera pieces with 1/4 cup of water. Mix well and let sit for 5 minutes to soften. The mixture should be thick and sticky. If needed, add a tablespoon of flour to bind better.
5.
Once the chicken is cooked, add the egg noodles to the pot. Cook according to package directions, usually about 5-7 minutes, or until the noodles are tender.
6.
Gently drop spoonfuls of the injera mixture into the simmering soup to form small dumplings. Cook for about 5-7 minutes, or until the dumplings are cooked through and slightly puffed up. They will be soft.
7.
If desired, whisk together the all-purpose flour with a tablespoon of cold water to form a slurry. Slowly whisk the slurry into the soup to thicken it, if desired. Simmer for a few minutes until the soup thickens.
8.
Season the soup with salt and pepper to taste.
9.
Serve hot, garnished with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (450g)

385 kcal / 1611 kJ

Carbs

32g

12% of RDA

Fat

15g

21% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use homemade chicken broth.

Adjust the amount of berbere spice blend to your preference.

You can substitute the chicken thighs with shredded cooked chicken.

If you don't have injera, you can use matzah ball mix to create dumplings.

If the soup gets too thick, add more broth to reach desired consistency.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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