I Wish You This Chicken Soup.

This soup has gotten me out of the stickiest of colds, viruses and even the deepest winter blues. I sincerely wish it does the same for you. 

ingredients:

For the Chicken Soup:

• 1 whole chicken

• 1 ½ bunches of celery (with leaves if possible)

• 6–8 regular-sized carrots

• 1 large piece of ginger (about 100 g)

• 1 head of garlic

• 1 large yellow onion

• 2 cups of fresh dill (or substitute with cilantro)

For the Parmigiano Dumplings (Makes 12–14):

• ½ cup all-purpose flour

• 1 tsp baking soda

• 25g grated Parmigiano Reggiano cheese

• 2 tbsp sour cream

• 2 eggs

• 1 tsp olive oil

• 1 tbsp freshly cracked black pepper

instructions:

For the Chicken Soup

1. Prepare the chicken:

   • Using a sharp knife, separate the legs and wings from the whole chicken.

   • Cut the legs into drumsticks and thighs. Apply pressure as needed to break through the bones—this is normal and helps release flavor into the broth.

   • Cut the underside of the breast so the chest cavity is divided into two large pieces. Add all the chicken pieces to a stockpot.

2. Slice the garlic head in half: (no need to peel) and slice the ginger. Add both to the stockpot.

   • Fill the pot to the brim with cold water and bring to a simmer over medium heat. Once simmering, reduce the heat to low and cook for about 20 minutes.

3. Check the chicken temperature:

   • Use a meat thermometer to check the chicken. When it registers 165°F (75°C), remove the chicken from the pot and set aside to cool.

4. Add vegetables to the stock:

   • Chop the celery and add it to the pot along with the carrots, quartered onion, peppercorns, and dill.

5. Separate the chicken meat:

   • Once the chicken has cooled, separate the meat from the bones, skin, and cartilage. Set the meat aside in a bowl and return the inedible parts to the stockpot.

6. Simmer the stock:

   • Simmer the stock uncovered over very low heat for 6–8 hours. (If simmering for 8 hours, cover the pot after 4 hours to prevent excessive reduction.)

     • After 4 hours, taste the stock and season with about 2 tablespoons of salt.

7. Optional step for chicken meat:

   • For extra flavor, roast the chicken meat in a cast-iron skillet at 420°F (215°C) with olive oil, salt, and pepper for 20 minutes.

8. Strain the stock:

   • Strain the stock, discarding the vegetables and chicken bones.

For the Parmigiano Dumplings

1. In a medium bowl, combine the flour, eggs, baking soda, olive oil, grated Parmigiano, sour cream, and black pepper.

2. Mix gently using a folding motion until a shaggy batter/dough forms. Avoid overmixing, as this will make the dumplings tough. Stop once no dry flour remains.

3. Bring a saucepan of water to a boil. Drop small scoops of the batter into the water in batches of 3–4 to avoid overcrowding.

4. Cook each dumpling for 1–1.5 minutes. Flip them with a slotted spoon as they cook. Once done, the dumplings will hold their shape but remain shiny and soft.

5. Transfer the dumplings to a wide plate to cool and repeat until all batches are cooked.

To Serve

1. Add a portion of chicken meat to a bowl and fill it with hot chicken stock.

2. Add two dumplings and garnish with freshly chopped celery, scallion, and dill.

3. Grate Parmigiano cheese on top and serve with a slice of toasted sourdough bread.