Grandma`s Best Chicken Soup with Rusk Dumplings
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 1 min |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 soup chicken, approx. - 2 kg
- 0.5 stick ½ leek
- 2 onions)
- 2 liters cold water, possibly more
- 9 slices rusks
- 3 egg (s)
- 150 g soup noodles, small ones, e.., shells or asterisks
- 3 tablespoon salt
- 1 teaspoon margarine
- Nutmeg
Print Recipe
Pin Recipe Instructions
- In addition to the good quality of the soup chicken, the decisive factor in this recipe is the slow cooking method: the chicken must not cook during the entire preparation time, the chicken is only cooked. This is the only way to develop the full flavor of the chicken in the soup. That means a long preparation time, but it`s really worth it!
- The chicken is washed inside and out, the rump at the anus is removed; the innards are also washed. Put everything in cold water in a soup pot. How much water you need depends on the size of the pot and the chicken. The chicken should be roughly covered with water. Set the stove to a low level and wait (you need patience for this recipe) until the chicken begins to simmer very slightly (do not boil!), Then turn the stove to the lowest setting. Peel the two onions and clean the leek and cut into large cubes, add both to the chicken.
- Let the chicken soak in 70 - 80 degrees warm water for about 24 hours (until the legs can be easily detached from the chicken). My grandmother had a small wood stove for this, but it also works fine on the lowest level on the electric stove.
- About one hour before the end of the cooking time, cook the soup noodles in a saucepan in salted water until very al dente and rinse. The noodles are kept in their own container and only as many noodles are distributed in plates as are needed; otherwise the noodles will swell too much in the soup. Set the pasta aside, e.g. in the refrigerator. They can also be frozen super in portions if you cook in advance.
- For the rusk dumplings, finely grind the rusks with a mortar, season with salt and nutmeg, then add margarine and eggs and knead everything into a homogeneous mass. The more margarine you take, the softer the dumplings will be. Roll out small dumplings approx. 1 cm thick (maybe a little thinner) and place on a plate.
- Now remove the chicken and onions from the soup. Set the chicken aside to cool.
- Pour the soup through a sieve lined with a clean, thin cloth into a clean saucepan. Put the pot back on the stove top so that the temperature is kept at 70 - 80 degrees.
- Loosen the chicken from the bones. I throw away the innards except for the neck, but that`s a matter of taste. Possibly set aside some of the meat for a fricassee or Thai curry with chicken (see my recipe in the database) or freeze it.
- Cut the meat into bite-sized pieces.
- Season the soup with 3-4 tablespoons of salt. Raise the temperature to just below the boiling point (do not boil!), Add the meat to the soup.
- Add a test dumpling to the soup (as a precaution; if the consistency is wrong, the dumplings will disintegrate and the entire soup will be gone if you put them all in at once). It`s ready when it rises to the surface. Add the remaining dumplings.
- Put the pasta in a deep plate, pour the soup over it.
- Remnants of the soup can be frozen in portions without any loss of taste.
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