Chicken 'Noodle' Soup

This is not your traditional chicken noodle soup...but I would like to argue that it is just as good, if not better! The reason it is 'Noodle', is there really aren't any noodles...they are closer to a kind of dumpling...it is easier to understand when seeing the pictures! All together it has all the traditional elements of a chicken noodle soup though....so if your weather is anything like where I live, every day is a good opportunity for being a soup day!

Chicken 'Noodle' Soup

Soup:
3/4 lb. Chicken breasts
2-3 chicken bouillon cubes
Olive oil
Water
Lemon juice (dash)
Salt & pepper (to taste)
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp celery salt
1/3 tsp basil
1/2 tsp parsley
3 cloves of garlic, minced
2 large carrots
3 stalks of celery

'Noodles'/'Dumplings':
*3 eggs
*Flour


Begin by filling a large pot 3/4 full with water.  Set on the stove top and set to a medium heat to begin to boil.  Add 2-3 chicken bouillon cubes into the water.

Mince half an onion.  Then, in a separate pan, add a bit of oil on the bottom and add the onions.  Saute them until they turn slightly transparent.  While they are cooking, mince the garlic cloves and add to the onions during the last minute or so of cooking.  Set aside.  (you can add the onions to the water at any point, but I don't like soggy onions, so I add them absolutely last)

Cut your carrots and celery stalks into appropriate pieces (mine are usually 1/4-1/2 mm in width).  Add to the pot of water and bouillon cubes.

Taking your chicken breasts, cut them into cubes or small chunks--the actual size depends on how large you like your chicken in your soup--personally I cut them into fairly small cubes.  This step is optional, but I recommend lightly frying your chicken beforehand.  To do so, put a small amount of oil in your pan, and add your chunks of chicken breast.  As they are cooking, add your spices--the dash of lemon juice, rosemary, oregano, basil, celery salt, parsley, and salt and pepper to taste.  Once lightly fried (beginning to turn a white colour) add to the pot of water and bouillon cubes.

The final step is to create the dumplings.  While the soup is simmering on the stove (I usually keep it on a very low temp., especially if I am going to be keeping it on the stove for a long time.  The longer you let it simmer, the longer the chicken and everything has to absorb all of the flavors aka more delicious!) beat three (3) eggs in a bowl.  Next, begin to add flour.  The amount of flour differs, but keep adding a little bit at a time until the eggs cannot take any more flour.  The texture should be appropriately sticky--it should stick to your fingers/spoon but not be soggy.  After this is accomplished, fill a small pan on the stove 3/4 with water and turn to medium heat. Once the water begins to heat up, create small spoon-sized conglomerates and drop them into the water until the pan is full.  Please note that these conglomerates do not/should not be perfect in size or be able to be rounded.  Fortunately their shape is not noticeable once in the soup.  Allow to cook until the dumplings are cooked through the middle.  Then take out, draining the water, and place in a bowl.  Continue this process until all of the dough in the mixing bowl is gone.  The final step to do is personal preference--you can add the dumplings into the soup and allow to simmer, or keep in a separate bowl and allow yourself/guests to dish up their own desired amount of dumplings into their own bowls.


Enjoy!

**A great addition to this meal, if you are a garlic fiend!, is to serve with Texas Toast--it's easy, relatively cheap, and of course delicious!