Prep: 30 mins | Cook: 1 hr 40 mins | Total: 2 hrs 10 mins | Servings: 6 | Yield: 6 servings
Chicken boiled to perfection! This dish will warm your stomach for sure. The broth is very meaty and creamy. I know that you are salivating right now just by looking at the photo. Give it a try and satisfy your cravings with this incredible soup recipe. Enjoy!
1 whole chicken
1 pinch salt
water to cover
1 lemon, halved
2 stalks celery, sliced
1 small onion, chopped
2 eaches carrots, sliced, or more to taste
2 cups all-purpose flour
salt and ground black pepper to taste
Step 1: Place a large pot on the stove. Add the chicken and sprinkle 1-pinch of salt.
Step 2: Pour in enough water to submerge the chicken.
Step 3: Turn the heat to high and bring it to a boil. Remove the scum as it boils.
Step 4: Add in the celery, onion, carrots, and lemon. Reduce the heat to medium and simmer for 1 hour or until the chicken is very soft and tender.
Step 5: Remove the chicken and place it on a mixing bowl. Discard of the lemon.
Step 6: In a large mixing bowl, add the flour, salt, and pepper. Whisk until well mixed the form a big hole in the centre. Add 2 or 3 scoops of the hot broth and stir until well mixed and forms into a ball shape.
Step 7: Sprinkle four on a flat surface. Knead the dough until smooth, then cut it into tiny rectangular dumplings.
Step 8: Drop the dumplings in gradually into the broth. Cook for 30 minutes or until tender. Stir from time to time to prevent them from sticking.
Step 9: Remove the bones of the chicken and chop the meat into small pieces. Put the chicken back to the pot and cook for another 5 minutes.
Step 10: Ladle the soup into serving bowls.
Step 11: Serve and enjoy!
1. You can use baby carrots instead of regular-sized carrots.
2. You can use noodles instead of dumplings.
Per Serving: 384 calories; protein 25.7g 51% DV; carbohydrates 35.3g 11% DV; fat 15.2g 23% DV; cholesterol 61.5mg 21% DV; sodium 128.1mg 5% DV.
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