Hello? *tap tap* Is this thing on? Hi everybody! After being out of commission for a few days I’m finally back to post something new….thanks in grand part to the recipe you are about to see. I realize that summer isn’t exactly soup weather, but hey…I can’t be the only one that gets sick during the summer months, right? Besides, in the Southern Hemisphere it’s winter right now. The dumplings in this soup are reminiscent of spaetzle…and can be altered to make them as dense or as light as you prefer, simply by changing up the flour to egg ratio. This is one of the most comforting soothing foods for chilly weather, or for sore throats, and general corporal malady. Yes…I do claim that my soup is magic. Just look at me….I was horribly sick, unable to take antibiotics (due to allergies), and after just a few days of eating soup…I’m feeling almost normal again! See? Magic.
Before I start with the recipe, I want to say that this recipe is very versatile…feel free to add more vegetables or change the ones you don’t like.
2 whole skinless chicken thighs (or chicken parts to taste)
2 1/2 quarts chicken stock
1 carrot, chopped
2 ribs celery, chopped
1 small onion, chopped
2-3 cloves garlic, minced
pepper to taste
thyme to taste
1 bay leaf
1 cup small noodles (fideo/short angel hair)
1 cup flour
salt and pepper to taste
rubbed sage to taste
garlic powder to taste
fresh chopped parsley (lots) to finish and garnish
Wash chicken and place in larger stockpot with lid.
Add broth and vegetables and season with pepper, thyme and bay.
Bring to a boil, then cover and lower heat to low.
Simmer for about an hour, just until chicken begins to fall from bone.
Remove chicken from soup to a plate.
Remove all bones and discard.
Shred chicken and add back to soup.
Bring to a slow boil.
Meanwhile, beat eggs and add flour and seasonings, stirring with a fork until incorporated, and there are no lumps. The amount of flour will depend on your tastes…if you like lighter dumplings, add less flour, and for more dense dumplings, add more.
With the help of 2 teaspoons, drop little bits of dough into boiling soup (about the size of an almond).
When all dumplings have floated to the surface, your soup is done.
Remove from heat and add a bunch of chopped parsley.
Serve garnished with more chopped parsley.