Difficulty: EasyPrep Time: 10 min
Cook Time: 45 min
Serves (4-6)
Please, please, please put away your bouillon cubes and over salted chicken stock. This recipe requires no fillers. By purchasing a good quality chicken, the main ingredient you'll need is time, not salt. I'm not convinced that chicken soup cures a cold, but it does make for a great meal.
Ingredients: Soup 4 chicken thighs (preferably organic or free range), 4 celery stalks, 4 medium carrot sticks, 2 small onions, 3 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 - 1 tsp black pepper (more salt and pepper can be added to taste) Nokedli 1 cup flour, 1 egg, 1/3 cup water, 1 tbsp parsley flakes, 1/4 tsp salt
Place thighs in large pot over medium heat with a little oil. Evenly sprinkle tops of thighs with 2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper.
As chicken is beginning to cook, dice celery, peeled carrots, and onions. Add vegetables to pot. Drizzle chicken and vegetables with olive oil. Add water to pot until chicken is completely covered. Stir in 1 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper. Cover pot and bring to boil over medium-high heat. Once boiling, reduce heat to medium-low and allow to simmer with lid cracked until chicken is cooked--about 45 min.
When chicken is almost done, fill 2 qt saucepan with water. Add a pinch of salt. Bring to boil. Combine flour, egg, water, parsley and salt in bowl. Mix together with a fork. (Batter will be sticky.) Transfer batter to flat surface--something that is easy to handle, like a plate or small cutting board. Using a teaspoon, quickly scrap batter into boiling water. Boil nokedli until they begin to float--about 2-3 min. Drain. Set aside.
Remove chicken from pot, peel off skin. Pull apart chicken (chicken will be hot!) and add back to pot. Serve with Hungarian nokedli.
My only question is how does your broth turn such a nice color in only 45 min? I had to remove original chicken pieces and discard, because they are tasteless after boiling out all the flavor. It took me two hours to make the stock and then about 45 min to cook the chicken that I added back in. Thoughts?
ReplyDeleteIt all starts with the chicken. A good quality chicken will provide a fantastic base for this soup. You'll notice there is no straining of the soup--we want all the flavor to remain in the pot. Nothing is discarded. With a great chicken, we turn a two step process into one.
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