Meals Matter

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Contributed By: pouty
Darla

AMAZING soup made for me when I had a baby...It's now made for all the new mom's I know...There is always leftovers for tomorrow!

Ingredients

3-4 Chicken Pieces (skin on is best for flavor, but more fatty and more work than deboned thighs)

1 Onion (cut in half)

2-3 Celery Stalks

1-2tbsp. Parsley

Pepper to taste

1tbsp. Chicken OXO

4-5 Carrots sliced

1c. Corn or Mixed Veggies (we WAY prefer corn)

1-2 Cubed Potatoes OR noodles (but add noodles only after they are cooked to an already cooked soup)

Noodle Dumplings

2 Eggs

1tsp. Salt

1/2c. Water

1tbsp. Oil

1 1/2 -1 3/4c. Flour

Preparation

Put first 3 ingredients into a pot of salted water and bring to a boil. Reduce heat and simmer for 2-4 hours.

Strain into another pot, debone chicken and add back to broth. Heat over low-medium heat and add parsley, pepper, chicken oxo, carrots and corn.

If you are making noodles, prepare them in a separate pot of water, if you are doing potatoes, add them now as well.

Simmer till veggies are done. (Add noodles once soup is fully cooked)

Mix ingredients for dumplings in a separate bowl. The batter should look slimy or gooey...Drop by the spoon in to the boiling soup. Dumplings are cooked once they are all floating.

Cook's Notes

This soup is my kids FAVORITE!! It is healthy and relatively quick for a made from scratch soup...Definitely worth the time it takes to make!

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