It’s possible that I make the fastest chicken soup in the (North)west. It takes 30 minutes. And I add dumplings (known to some as matzo balls). This is truly comfort food.
I had a left-over roast chicken in the fridge with a good amount of white meat left on it. And the rest is history. I always treat chicken soup like stone soup. Throw in a bunch of sea salt, carrots, celery, peas, and other leftover veggies, and boil.
Chicken Dumpling Soup
Dumplings (about 8 almond flour matzo balls)
- 2 cups of almond flour
- 1 teaspoon of sea salt and a pinch of pepper for matzo balls
- 2 eggs
- season with herbs and spices (optional)
Chicken Soup (from roasted chicken; makes about 8 servings)
- roasted chicken remains (the whole thing)
- 4-6 cups of water
- 1 to 2 teaspoons of sea salt, or to taste
- Herbal seasonings (I add thyme)
- 4-6 carrots, peeled and diced
- 1 cup of celery, diced
- peas & other veggies
- scallions or other chopped onions
- anything else your heart desires
- Make the dumplings by combining the eggs, salt, and almond flour, and mix until sticky and well-blended.
- Shape into balls by rolling in your hands. Place in the fridge or freezer.
- Add the chicken soup ingredients in a big pot, fill with about 4 to 6 cups of water and bring to a steady boil. Boil for 30 minutes.
- When you have about 10 to 15 minutes left to boil the soup, take the dumplings out of the fridge and place them in the soup to boil along with the rest of the crowd.
- Cook the soup and dumplings for about another 15 minutes.
- Separate the soup from the chicken carcass. Break apart the chicken meat and add to the rest of the soup. Dispose of the chicken carcass, or as a reader suggests, freeze it to use for chicken stock.