A.K.A. a cure for the common cold. This is my favorite soup recipe that my mom makes. To feed all of us kids she usually made 2-3 gallons of it at a time. This recipe is a much smaller amount, but you will definitely have leftovers. This recipe is very similar to her chicken noodle soup recipe. Whenever I make it I think back fondly to watching my mom peel the meat off the boiling-hot chicken. In those moments I thought she was indestructible. She still is!
Ingredients:
Bone in chicken, probably 4 thighs
Salt
Pepper
Garlic powder
1 cup carrots, diced
1 cup celery, diced
Small-medium sized onion, diced
Chicken bouillon (4-6 cubes or to taste)
1 ½ cups flour
4 eggs
About 1 tsp. Seasoning Salt
Directions:
Season chicken with salt, pepper, garlic powder. Over medium-low or medium heat, boil in a pot with water until cooked through, about an hour (until chicken is tender). Watch to make sure the pot doesn't boil over.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin.
Heat up water again and add in carrots, celery, and onion. Cook until soft, about 20 minutes.
Start making the dumplings, mix eggs and flour and some seasoning salt until thick and you can’t easily stir it anymore. It should be elastic. You can do with kitchen aid mixer with dough hook but keep an eye on it.
Add chicken bouillon until the right taste. Once boiling add small scoops (about the size of a brazil nut) into the broth and make sure you dip the spoon in the broth each time. Dumplings will rise up when finished cooking (picture above). Add chicken back in.
Soup tends to taste better the next day, since the dumplings will have soaked up more flavor.
6-10 servings.
Comments