1Rotisserie chicken carcass with lots of meat left on
2stalks of celery chopped in 1 inch chunks including inner leaves
½cupfresh parsley (optional)
1clove of garlic sliced
1medium onion (quartered
3large carrots chopped
½cuppureed tomato sauce (optional)
Salt and Pepper to taste, or Braggs Liquid Aminos
1 ½cupsegg noodles OR 1 serving of Dumplings- see recipe below
Dumplings for Chicken Soup
1cupflour
1tspsalt (this was good, but I love salt, so you might want less)
1tspbaking powder
¼tspdried thyme (or if using fresh use 1/2 tsp)
2tbspbutter (melted)
½cupmilk
1
Put the chicken and water in a large pot and add the celery, parsley, garlic, onion, and carrots and bring to a boil. Skim off the foam (if there is any).
2
Lower temperature and let soup simmer until chicken is cooked or meat is falling from the bone. Remove meat from the pot, remove the bone and return meat to soup mixture.
3
Add the tomato sauce. Then add 2 cups of noodles OR gently drop the the dumplings on top of the soup, and simmer until noodles or dumplings are cooked. If adding dumplings, cover the pan and let them cook for 15 minutes.
4
You may also take liberties and add my favorite ingredient; sautéed chopped spinach with garlic (but that wasn’t in my mom’s original soup recipe). The grated cheese on top is really yummy!
5
When making the dumplings, mix together the flour, salt, baking powder, and thyme. Then add the melted butter and mix well. Add the milk until the dumplings hold together. They will be sticky. Divide the dumpling dough into three parts. Then drop them in the gently boiling soup using a serving spoon, or an ice cream scoop. Cover the pot the gently boiling soup will help them grow to at least twice their size. Let them cook for 15 minutes then serve.
Ingredients
4qtswater
1Rotisserie chicken carcass with lots of meat left on
2stalks of celery chopped in 1 inch chunks including inner leaves
½cupfresh parsley (optional)
1clove of garlic sliced
1medium onion (quartered
3large carrots chopped
½cuppureed tomato sauce (optional)
Salt and Pepper to taste, or Braggs Liquid Aminos
1 ½cupsegg noodles OR 1 serving of Dumplings- see recipe below
Dumplings for Chicken Soup
1cupflour
1tspsalt (this was good, but I love salt, so you might want less)
1tspbaking powder
¼tspdried thyme (or if using fresh use 1/2 tsp)
2tbspbutter (melted)
½cupmilk
Directions
1
Put the chicken and water in a large pot and add the celery, parsley, garlic, onion, and carrots and bring to a boil. Skim off the foam (if there is any).
2
Lower temperature and let soup simmer until chicken is cooked or meat is falling from the bone. Remove meat from the pot, remove the bone and return meat to soup mixture.
3
Add the tomato sauce. Then add 2 cups of noodles OR gently drop the the dumplings on top of the soup, and simmer until noodles or dumplings are cooked. If adding dumplings, cover the pan and let them cook for 15 minutes.
4
You may also take liberties and add my favorite ingredient; sautéed chopped spinach with garlic (but that wasn’t in my mom’s original soup recipe). The grated cheese on top is really yummy!
5
When making the dumplings, mix together the flour, salt, baking powder, and thyme. Then add the melted butter and mix well. Add the milk until the dumplings hold together. They will be sticky. Divide the dumpling dough into three parts. Then drop them in the gently boiling soup using a serving spoon, or an ice cream scoop. Cover the pot the gently boiling soup will help them grow to at least twice their size. Let them cook for 15 minutes then serve.
