A few weeks ago, my son came down with a nasty cold that rapidly spread to the entire family. While we were all lying around sniffling and coughing, dinner was the furthest thing from my mind.
But I had a chicken in the refrigerator that needed to be cooked and my husband looked at me pitifully and asked if I could please make him some soup. Since everyone knows that chicken noodle soup is that cure for a nasty cold, I obliged (I’m such a fabulous wife!)
I am so glad that I ended up making this soup! It absolutely hit the spot (and we felt a lot better than we would have had we eaten fast food). I highly recommend a big bowl of this soup next time you are under the weather.
*Always bring the water to a boil before adding the chicken (or any other meat) to a soup. This will keep the broth clear. Adding the meat first results in a cloudy broth.
*In the recipe, I’ve added “vegetable scraps” as an ingredient. Use whatever you have on hand (I keep a bag of scraps in my freezer), but do note that vegetables like beets and mushrooms will change the color of your soup and tomatoes will change the taste.
*If you like your dumplings to be a uniform size, roll the dough out to about 1/8 inch thick and cut into small squares with a pizza cutter.
Chicken & Dumpling Soup
2 quarts (8 cups) of water
1 whole chicken (without giblets)
Vegetables or vegetable scraps
(I had several withered carrots, a turnip, a broccoli stem and half an onion)
3 whole black peppercorns
½ - 1 tbsp sea salt
3 large carrots, cut into coins
2 eggs, beaten
1 ¼ cup flour
1 tsp salt
1 tsp baking soda
Additional salt to taste
Place the water in a large stock pot and bring to a boil. Add in the chicken, vegetables, peppercorns, and salt, return to a boil. Reduce heat and simmer for 60-90 minutes.
Remove the vegetables and peppercorns; discard. Remove the chicken, separating the meat from the skin and bones. Shred the meat into small pieces and set aside; discard the rest. Strain the stock to remove any missed solids.
Increase the heat to medium, bring the stock to a low boil and add in the carrots. Meanwhile, stir together the eggs, flour, salt, and baking soda until if forms a smooth ball. Roll the dough into a log. Using a pair of kitchen shears, cut small bits of dough off directly into the boiling water. I actually hold the dough over the pot and cut the dough right in – do beware of splashing water.
Finally, add in about half of the reserved chicken (or all of it if you like a lot) and simmer for 10-20 minutes. Serve hot. Feel better.
This sounds delicious! Chicken soup is always so good when the weather is cooler.... or you're under the weather. Hope you're all feeling better now!ReplyDelete
Looks so good!! I love soup!!!:)ReplyDelete
I love chicken and dumplings! This looks great =)ReplyDelete
You can't go wrong with this unbeatable flavor combination! comfort food at it's best :)ReplyDelete
This looks so perfect -- warm and comforting - so perfect for a cold -- or just a cold day! Thanks for posting. I have never made dumplings to put in soup before, I was just dreaming of them...ReplyDelete
Just today I was thinking I wanted to make chicken soup and then this post was in my foodbuzz email! I am eager to make it. thanksReplyDelete