Ever since I started this blog, I knew I wanted to blog this recipe. My mom used to make it for us whenever one of us was sick and, sometimes, if one of us had a terrible, horrible, no good, very bad day. (Which happens from time to time.)
Believe it or not, up until today I didn’t have the need to make this soup. However, I caught some nasty bug or flu and have been sick since last Friday. Today I stayed home from work and rested. I just knew I would feel better if I had some of my mom’s chicken soup with homemade dumplings.
- 1 whole chicken
- 1 T. salt
- 6 T. bouillon granules
- 1 tsp. whole allspice
- 1 tsp. whole black peppercorns
- 1 tsp. thyme
- 1 tsp. marjoram
- 1 onion, chopped
- 4 celery stalks, washed and sliced
- 4 carrots, peeled and sliced
- 2 bay leaves
- Put chicken in a large soup pot and cover with water. Bring water to a boil and skim the “scum” off. Turn heat down to low and add the onion. Add the bay leaves and seasonings (put all seasoning into a tea infusior and stick the tea infusior in the pot) and cook over low heat for one and a half to two hours.
- Remove the chicken and let cool.
- Add the carrots and celery and let cook for another half an hour.
- Prepare the dumpling batter. Turn the heat up and drop dumplings directly into soup. Allow the dumplings to cook for two or three minutes and remove from the broth.
- When chicken is cool enough to handle, remove from the bones and shred the meat.
- Store both the meat and the dumplings in separate dishes as leaving them in the soup broth may dry out the chicken while the dumplings may soak up too much broth.
- Freeze any leftover soup for a rainy day.