Chicken and Sweetcorn Soup with Herby Dumplings

Vegetables

• 10 g fresh parsley
• 80 g tinned sweetcorn (drained weight)
• 2 garlic cloves
• 150 g onions quartered
• 250 g potatoes cut in pieces

Herby Dumplings

• 220 g plain flour
• 2 tsp baking powder
• 30 g butter chilled, diced, plus extra for greasing
• ½ tsp fine sea salt
• 1 Tbsp fresh flat-leaf parsley
• 1 Tbsp fresh thyme leaves
• 100 g milk

Soup

• 1200 g water
• 1 chicken carcass bones and skin
• 80 g tinned sweetcorn (drained weight)
• 200 - 300 g cooked chicken meat leftover from carcass
• 1 tsp fine sea salt
• ¼ tsp ground black pepper