Sunday, October 13, 2013


Recently I made a trip over to my grandparent's house and made chicken noodle soup with dumplings, an easy but time-consuming task. I found out that my great grandmother stuck five (or was it six?) whole chickens in the pot when she made the soup. Of course, she was feeding 20 more people than I am. (While waiting, take this as a prime opportunity to have a cup of coffee and chat with your foxy, all-adoring grandmother.)

 Chicken Soup Recipe

1 whole chicken (about 6 lbs)
1 tablespoon salt
4 whole allspice
2 cups carrots chopped bite-sized
2 cups celery cleaned chopped bite-size
1 cup onion diced fine
1 tablespoon pepper
Cold water 3 inches above chicken

Rinse chicken, then place in stock pot. Fill with cold water 3 inches past 
chicken. Add salt and allspice. Bring pot to boil, cover, and let cook on 
medium for 1-1 1/2 hours. Chop carrots, celery, and onion while chicken is cooking.
Skim tallow from top of pot.

Remove chicken from broth when falling apart. Place chicken in colander to cool for 15 minutes until it can be taken off the bone and cut into bite-sized pieces. Add chopped carrots, celery and onion, and pepper to broth. Cover and cook the vegetables until tender. Once tender, put chicken back in pot and enjoy.

3 eggs (minimum)
Cold water 3/4 of the way up the side of the pan
1 1/2 tablespoons salt
1 1/2 cups milk
3 cups flour (to start)

Crack eggs, cover, and let sit to room temperature. Add salt to water. 
Once room temperature, beat eggs and add milk. Add flour 2 cups at a 
and whisk well between. Test the batter. Separate a tablespoon of batter
with a spoon and place in water for each dumpling. Cook 7-10 minutes. 
Once done, strain and add to soup.


1 comment:

  1. This looks delicious. I love dumplings in my chicken soup. Yum.