“Get better” chicken soup with home made broth and Klosse dumplings

 

I guess everybody has a favorite “get better” soup for those sick days when we feel like collapsing in the couch and ever moving again. I always think of my best friend’s remedy for those days: a hot bath, fresh clean white sheets in your bed and chicken soup. Ideally somebody does it all for you – good luck with that! It has never happened to me either.
Anyway chicken soup is always a healer, capable of comforting bodies and souls in any situation, your best companion from broken hearts to a end of the rope’s tiredness.

I’ve been trying to get organized enough to have my “get better” soup always frozen in case “I” need it. If somebody else is sick I can make it easy enough, but when I am the one who is sick, my tolerance for ready made soup (salty and tasteless) is close to zero; I crave my home made one and nothing will do me.

So this time I was prepared. When the thing hit me, there it was: a beautiful chicken soup in the freezer, packed with my “Klosse” dumplings instead of noodles. Actually I am spelling it wrong, it should be Klöße, the German dumplings that in this case, because they are made with flour, are actually a version of Dampfnudle, a flour base Klosse.
This is how my mom used to call it and how I refer to it too. It seems my grandma came up with this recipe, adapting it for a quick and easy version of the dumplings.
Adding those to my chicken soup gives me the best comforting chicken soup: steaming hot, sprinkled with Parmesan cheese and any illness seems to go away, at least while you’re eating!

It is sort of an involved process because I make my own chicken broth. Once a week or so I boil a whole chicken with lots of celery, onions, carrots, thyme, bay leaves, salt and pepper. It is a great way to have both, soup and broth ready to go with anything you need during the week days. It looks like a lot of work but it is not, in 10 min. you have the chicken boiling while you prepare other things.

Home made Chicken broth

1 whole chicken, fat trimmed, cut in pieces, carcass included
2 to 3 stalks of celery
4 carrots
bay leaves
1 large onion cut in 4 pieces
fresh thyme
salt and pepper
fresh parsley

In a large pot cover all the chicken pieces with water, add all the vegetables and spices, bring to a boil and them simmer for 1 to 1:30 hr.
Adjust the spices, boil longer if you like your broth more concentrated in flavor. Let it cool and then pour into a strainer, separating the chicken from the vegetables. Discard celery, onion and leaves and keep the carrots to add to the soup.
Remove the bones and skin of the chicken and bring the meat back to broth. At this point you can divide the broth, half for the soup, half for other purposes.
Add frozen peas and the cooked carrots, heat it up and enjoy!

Klosse dumplings

2 to 4 portions

6 tbs all purpose flour (or half all purpose and half whole wheat flour)
1/2 tsp salt
1/2 tbs butter
1 egg
1/3 cup boiling water

Mix flour, salt and butter.
Pour the boiling water and stir well.

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Add the egg and mix until egg is incorporated, the batter should be thick and lumpy.

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In the mean time bring your chicken broth to a simmer.
Spoon the batter into the boiling broth, using 2 tbs. Normally the dumplings don’t get in a regular shape, they are done when they float to the top.

Sprinkle some Parmesan cheese or add some fresh baby spinach and green onions. Enjoy!

You might also like:

Light creamy chicken soup

Silky sweet potato soup

White asparagus cream soup

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10 thoughts on ““Get better” chicken soup with home made broth and Klosse dumplings”

    1. You’re welcome! I thought my sister and I were the only ones who liked them, you know, things you always have at home, until my husband fell in love with those many years ago.

  1. I make large batches of broth too! I have even one through this ritual of putting the broth in the refrigerator overnight. The next morning, I remove the solidified fat almost completely and strain out any solids. Then I portion them in resealable bags and freeze for future use. It sounds like a lot of work but it makes for healthier soups and sauces. A

    1. yes, I do the same, removing the solidified fat and freezing it. I’ve learned the more carcasses you can add, the richer broth you’ll get. What I want to try now is roasting the carcasses before making the broth, it seems the flavor steps up to another level!

      1. Yes, I learned that from a chef who worked at Scaramouche restaurant in Toronto. My! That was 20 years ago.

        I hope you’ll post your findings when you try it out.

  2. That’s what my son does, he roasts the bones and then makes soup. That’s too much work for me! LOL! I make chicken soup every time I bake chicken. I made some tonight. I wasn’t feeling sick or tired. In fact, I was feeling great! It was a reward! ; – ) Actually, I was so busy today, I forgot to drink my usual 16 oz of water before noon (I do that everyday.) So, I needed the fluids. I drank 3 cups of chicken broth! Now what I’ll do tomorrow is make bulgur with the leftover chicken broth. And then I’ll make tabbouleh with that bulgur! It’s all good!

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