Chicken broth with rice quenelles is the ultimate expression of homemade comfort and lightness, making it perfect for recharging after a long day. Using rice flour instead of wheat gives the quenelles an incredibly delicate texture, while grated cheese introduces subtle creamy notes that beautifully open up in the hot liquid. The golden, crystal-clear broth, infused with the aromas of root vegetables and fresh dill, creates a stunning visual contrast with the bright green flecks of scallion inside the quenelles. This dish is not only a feast for the eyes but also a fantastic choice for anyone seeking a lighter, modern alternative to classic dumpling soups.
Aromatic and clear chicken broth with delicate rice quenelles makes the perfect dish for a light yet nourishing lunch.
Ingredients
- 120 g (4.2 oz) rice flour
- 70 ml (2.4 fl oz) dairy whey or buttermilk
- 1 large egg
- 40 g (1.4 oz) hard cheese
- 40 g (1.4 oz) scallions
- 1 liter (34 fl oz) chicken broth
- Fresh dill, salt, and black pepper
How to make Chicken Broth with Rice Quenelles
Let’s make the quenelles. Pour the rice flour into a mixing bowl. Add dairy whey or buttermilk to the flour. You can use the whey left over from making tvorog (farmer’s cheese) or mozzarella brine. Don’t confuse rice flour with rice starch; they are completely different ingredients!
Start with the base: whisk the rice flour with dairy whey or buttermilk until smooth.
Crack one large egg into the bowl. Mix the dough with a spoon or whisk. Unlike wheat flour, rice flour blends easily with liquids and almost never forms lumps.
Add the egg to the bowl. Rice flour blends seamlessly with liquid ingredients without forming lumps.
Finely grate some hard cheese. The exact variety doesn’t matter; use whatever you have on hand. Even leftover cheese with slightly dried edges works perfectly for this recipe.
Stir in finely grated hard cheese. It gives the quenelles a delightful texture and a subtle creamy flavor.
Trim the green parts from your scallions. Chop the greens finely and fold them into the rest of the dough ingredients.
Finely chopped scallions will not only elevate the flavor but also make the quenelles visually striking.
Season with salt to taste. If you’re using mozzarella brine and a salty cheese, you’ll barely need any salt! Mix the dough thoroughly and let it rest in the refrigerator for 10-30 minutes. If the dough feels too stiff, whisk in a splash of whey; if it’s too soft, fold in a bit more rice flour. The consistency should resemble a thick cream of wheat or semolina porridge.
The finished dough should be as thick as a hearty porridge. Once mixed, let it rest briefly in the refrigerator.
Strain the chicken broth through several layers of cheesecloth. I usually make my chicken broth from bones. I keep a large bag in the freezer for chicken breast carcasses, skin, bones, and other trimmings. Once I’ve collected about a kilogram (2.2 lbs), I simmer a batch: a bunch of fresh herbs, a few parsley or celery roots, a couple of bay leaves, a carrot, an onion, a garlic clove, and a pinch of pepper. Let it all simmer gently for about an hour and a half, then strain it and skim off the fat using a paper towel. Alternatively, chill the broth in the fridge and scoop off the solidified fat with a spoon.
A strained homemade broth is the key to success. It should be rich and crystal clear.
Pour one liter (about 4 cups) of broth into a pot. Bring it to a boil. Shape the quenelles using two spoons. Scoop a portion of dough with one spoon, then use the other to slide the quenelle directly into the simmering broth. The spoon size is up to you, ranging from a teaspoon to a tablespoon.
Shape small quenelles using two spoons and gently drop them into the simmering broth.
Once it returns to a boil, reduce the heat and simmer gently for 15-20 minutes. The cooking time will vary based on the quenelles’ size. About 5 minutes before they are done, toss in some finely chopped fresh dill.
Stir in fresh dill just a few minutes before the end of cooking for a vibrant aroma.
Ladle the crystal-clear chicken broth into bowls, carefully add the quenelles, and sprinkle with freshly ground black pepper to taste. Serve warm or hot. Bon appétit!
Ladle the finished soup into bowls. The quenelles turn out incredibly tender and pair beautifully with the clear broth.
To ensure your chicken broth with rice quenelles always looks flawless, keep one golden rule in mind: never let the soup reach a rolling boil once the dough is in the pot. The quenelles need to simmer gently; this preserves their neat shape and keeps the broth from turning cloudy. If you want to make the dish heartier, try folding some finely chopped cooked chicken or a bit of boiled rice into the dough. This creates a playful contrast in textures while maintaining the overall delicate nature of the dish. It is best to serve this comforting meal immediately while it is intensely aromatic, garnished with freshly ground black pepper or a pinch of paprika for a little kick. If you have extra broth, you can freeze it in portioned containers and whip up a fresh batch of quenelles in just 15 minutes right before serving. For those who love brighter flavors, I highly recommend adding a few drops of fresh lemon juice to your bowl. It highlights the clarity of the broth and makes the taste of the rice quenelles pop.
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