The perfect cold weather comfort food.
Things you'll need
Giant soup stock pot
Strainer
Cutting board
Veggie knife
Veggie Peeler
Measuring cups
Measuring spoons
Liquid measuring glass
Ladle
Wooden stirring spoon
Large skillet
Plates for the chicken to rest
Forks
Whisk
Collander
Pot to cook noodles
Ingredients:
Stock-
8 Large full chicken leg/thigh with skin and bones
2 whole large peeled carrots
2 large stalks celery
1 large onion halved
4-5 whole cloves garlic
2 bay leaves
4 tsp salt
4-6 tbs whole peppercorns
2 leeks (light green and white portion only)
6-8 tbs rosemary (4-6 sprigs fresh)
6-8 tbs thyme (4-6 sprigs fresh)
6-8 tbs sage (4-6 sprigs fresh)
1 bunch parsley
Water to cover it all
Directions: Peel the carrots, cut the ends off. Wash and cut the celery ends and leek ends off. I remove the outer layer of the leek like an onion. Peel and cut the onion in half. Place all ingredients in the pot and cover with water. Bring to a light simmering boil for 2 ish hours until the chicken is cooked and the broth is golden. Be careful not to put too much water in or it'll be tasteless. Remove the chicken to plates to cool. Use a strainer to remove the solids from the stock with a strainer and discard. Bring the stock back to a simmer.
Soup Ingredients:
6 large peeled carrot sliced
1-2 leeks (pale green and white only) sliced
4 large stalks of celery sliced
1 large onion roughly chopped
1 bag frozen peas
1 bag frozen green beans
1 tsp salt
pepper to taste
1 cup heavy cream
1- 1.5 cups flour
4 tbs butter
Directions: In the skillet, heat the butter on med to med-high heat. Add the carrots, onions, celery, and leeks. Cook until the onions are translucent and carrots starting to soften. Add the frozen veggies. Cook until those are thawed. Add the salt, pepper, and flour. Stir until everything is coated in flour. Add to the stock. Stir until the broth thickens. If it doesn't thicken, use more flour and whisk with a little water to create a thick roux and stir into the broth. While the broth thickens, remove the skin and shred the chicken. Discard the skin/fat and bones. Add the chicken to the broth and the cream. Stir through. Let simmer. Put on a pot of water to boil to cook a bag of wide egg noodles. Cook them and drain. Rinse them in cold water and set aside.
Dumplings-
1 cup all-purpose flour
1/2 tsp baking soda
4 tsp baking powder
1 tsp salt
4-6 tbs melted unsalted butter
1Cup whole milk with 2 tbs white vinegar added (or use 1 cup buttermilk)
4 tbs chives or any other herb you wish
Directions: Whisk the dry ingredients together. Add the wet ingredients. Use a spoon to combine the ingredients until they are just combined. Use your hands and spoon to make balls/globs of your size choice. Don't overwork the dough or the dumplings will be tough. Drop them into the soup. Cover and let the dumplings cook for 10-12 minutes. Ladle the soup and dumpling over the egg noodles. Mangia!
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