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.