- 1 whole chicken
Boil the chicken for 1 hour in a pot of water with enough water to easily cover the chicken. At this point, taste the broth and add some bullion as needed to create a nice tasty broth.
When the broth tastes right, remove the chicken from the broth. After cooling for a bit, de-bone the chicken and set the meat aside.
Put aside 3 cups of the broth in separate bowl for later.
- Chicken meat
- Other to taste
Put the meat parsley and other herbs into the broth to flavor the chicken soup to taste.
- 3 egg
- 3 cup broth
- 3 cup flour
Put the 3 cups of broth into a saucepan and bring to a boil. Whip in 2 cups of the flour. When creamy, mix in the 3 eggs. When creamy, mix in a little of the flour from the 3rd cup at a time until you achieve the correct consistency (like cold tapioca pudding).
* If too stiff, it will form hard lumps when dropped in the soup.
* If too soft, it will fall apart in the soup and make it look like gravy soup.
Bring the chicken soup to a simmer. Use a teaspoon to get little lumps of the finished dough mixture and drop them into simmering soup. After dropping each dollop of the dough into the soup, dip the teaspoon into the soup and the next dollop will not stick.
* If the dough is just right, they will swell up and sort of float to the top.