recipe for chicken soup from scratch
oh, vanessa, you're looking all jazzed up. yeah, yeah that's what you get, you know, i am the cook and, and the hostess. oh my goodness. yeah, the maid has off, lol. yeah.
recipe for chicken soup from scratch, (laughter.) okay. anyhow, yeah, let's get right to it. yeah. today we are going to make wonderful soup.
yeah. a wonderful soup with cream of wheat dumplings. cream of wheat dumplings? cream of wheat dumplings. my mother's recipe. yeah. and she said take a ladle of cream of wheat, a ladle full. yeah. and then take about a quarter pound, this is a pound, right. yeah. a quarter pound of butter, softened.
okay. which we have here, and put it in here. i'm sure she maybe took a little less butter, but i can spice it up a little more. yeah. and take an egg, put it in here as well. mm hm. and take some nutmeg, that's enough, right. okay. that much, about a third and then.... you've got nutmeg,
raw nutmeg. oh yeah, you have to, that's the only way, you know, it tastes good. yeah. because they lose the taste when they, when you have them ground. okay. a little pepper. what was this? parsley. little pepper, little salt. you can also use dried parsley. yeah. it's no problem.
yeah. and then you stir this up, okay. now this looks very very soft. yeah. it looks, as you cannot make dumplings with it. yeah. but we'll let it sit for about twenty minutes, and then we'll come back to it. okay. kay. yeah. so you remember how soft this was before. yeah. this is our dumplings. yeah.
so what you do is you take a little bit, and you go like this, make oblong little dumplings, not too too big. yeah. okay, and at the end of it has a little thing. this is actually a little bit too big. these are cream of wheat right? cream of wheat, wonderful dumplings. yeah, really, like comfort food,
real comfort food. so i do all these. in the meantime, i have some soup, very good chicken stock that i just made yesterday. and the chicken stock is not clear, as you can see, and the reason it's not clear is because i don't always make chicken stock from fresh chickens. sometimes i roast a chicken,
a free run chicken, and then take the bones, and take little bits of of, you know, whatever meat is on there. yeah. and boil it up with carrots and onions, a little piece of ginger, some celery, and some garlic and onions, i said onions, and parsley stalks. okay. and i cook, simmer it for about two three hours, right.
and this here is the chicken stock. now what i like to do, i like to give my chicken stock a little kick, so what i do sometimes, i take a little, it doesn't get hot, but it just gives it a little piquant, you know, taste, a little bit of a chili in there. okay. and we will wait now until it boils,
and then we will drop our dumplings in. the reason i do them here first is because when i, they need to have the same cooking time, so they all need to be ready at the same time, right. okay, yeah. so, and this is home cooking, they don't have to be perfect. they puff up a little bit, right? yeah yeah,
they puff up, but there is a trick to it, how they puff up. so i'm almost done here, two more, two three more. so. why do you put them on the baking paper? so they don't stick? so they don't stick, yeah. baking paper's always, and look at this, this is boiling already. okay.
so what i'll do now is i'll drop them in. and they will cool the soup. fantastic soup. fantastic. it is a meal in itself almost. mm hm. right. so now we wait. we'll have to be careful with this. we wait until the dumplings rise up, and sometimes they get stuck on the bottom a little bit,
so you have to put your, your spoon here, right, until they come up. mm hm. turn it on. do you see? they're coming up slowly. i'm going to turn the heat off here because this is too turbulent. see?
there. mm hm. and now, when they come up, i take a cup of ice cold water and i pour it in. yeah. and then i let them simmer on very low heat for exactly seven minutes. i let them, not even simmer,
just cook through on the hot, they should not boil, right. okay, yeah. they should not boil at all, right. but you see them here, right? yeah. wonderful dumplings, okay. okay. what happens is you form the dumplings, and you drop them into your chicken soup, right. yeah.
or beef soup, whatever you want to use as a stock. yeah. and then don't put the heat too high because when they really start to boil, then they are actually, you are actually destroying the dumplings. just one second. okay. so. well, these are all floated up and? yeah, once this is done,
and they are all floating. yeah. they are all floating, trick. yeah. okay, trick to get them to cook through, ice cold water on top. yeah. and now you let them simmer for exactly seven minutes. okay. on very low heat. seven minutes. and that cooks the inside. okay. of the dumplings. otherwise it would?
it stops the outside of disintegrating, the cold water, it sucks them together. yeah. but through the simmering, it kind of cooks the inside. yeah. and that's how you get fantastic dumplings. okay. we are going to be dishing them out in a moment, okay. yummy. yes. chicken soup with dumplings. yes.
these dumplings are cream of wheat dumplings. wonderful. so what i did, i started the soup with a little bit of bit of butter and garlic butter, and just shredded some onions, some celery, and some very very finely chopped carrots. mm hm. and then i put the chicken stock in, and here is your fantastic dumpling, see?
mm hm. absolutely fantastic, cooked through. is this a common item in austria, then or? yeah, very classic austrian soup, yeah. yeah, like daily one, or is that a sunday dish or something? well, yeah it takes some effort, yeah. it's served during the week. it's served, you know, whenever. it's not totally festive soup,
but you know. yeah okay. right. okay. so it's a down home farm type cooking? yeah. yeah. very good. well, i know i like it. it tastes really good. yeah, i know. closed captioning by kris brandhagen. brandhagen@gmail.com
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