So, I know we’re in the middle of the summer and all we want to eat is ice cream :)), but my daughter got a cold a few days ago and chicken soup is pretty much the only thing I know for sure this picky eater will have for sure! After a night of fever and fussiness, I knew worse days are coming so I ran straight to the grocery store and filled my bag with all the right things to help sooth her cold: lemons, propolis, veggies, chicken and a big pack of napkins.
Of course, this soup is not only good for when you have a cold, but for any day of the year. I find myself making it all the time when I want a fast meal that lasts for more than just one day.
My mom used to make this soup for me all the time when I was back home in Romania. After I left to study abroad and came home, this was my favorite “special meal request” couse it just made me feel like home.
- 1 chicken breast (bone in)
- 1 chicken back
- 1 chicken knorr cube (optional but adviced)
- 2 carrots
- 2 potatoes
- 1/2 celery root or 3 fresh celery stalks
- 1 onion
- 1 egg
- semolina flour
- brocoli (optional)
- Start by washing the chicken and put it in your soup pot along with one peeled whole onion. The onion is just for flavor, you can get rid of it before serving your soup. Put your cube in as well and let the chicken boil until it’s almost cooked. (You can take it out with a fork and check if it’s still pink inside). Once it’s done, take it out and leave it on a plate to cool down.
Tip: If you have some bones from chicken breasts or backs, add them to get more flavor and replace the cube. Ideally this would be done with chickens that were grown in the countryside, not industrialized chicken meat, but how many of us grow chickens on our balconies or patios?:))
2. Cut your veggies in cubes or in your desired shape and put them in the stock (don’t take the onion out yet).
3. Make your semolina dumplings: Separate the yolk from the white. Beat the white with a wisk or hand blender until fluffy, then fold in the yolk with a fork. Don’t use the blender or wisk for this because all the bubbles will be gone.
Add salt and pepper and drop your semolina little by little “like a rain” over the egg. Fold it in gently until you get a creamy paste.
Tip: You can test if your mixture has enough semolina by dropping a little mixture in the pot with boiling soup. If it falls apart, you need more flour, if it stays together, you got it right!
Use two teaspoons to make quenelles and drop them in the boiling soup
4. Brake up your chicken, add the meat to the soup and cover the pot with a lid. Leave it on low heat for 10-15 min or as long as your veggies need to be cooked. The dumplings usually get cooked with the heat remaining in the soup.
5.Chop some fresh parsley to garnish and give flavor and give it a last taste-test. Add more salt or pepper if needed.
What is your favorite cold remedy or your favorite soup to make?