The dumplings in this soup are from Austria where they are called Griesknödel (grease-nerdel). They are traditionally served in a plain, savory broth. Guten apetit!
8 cups water
3 chicken legs
1 bay leaf
1 teaspoon kosher salt
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, diced
2 teaspoons chicken broth concentrate
handful chopped fresh parsley
For the dumplings:
1/2 cup farina or cream of wheat
3 tablespoons butter, softened
1 large egg
1/2 teaspoon salt
Pinch grated nutmeg
- Place the chicken legs, water, bay leaf and salt in a large pot. Bring to a boil and reduce heat to low. Skim off foam that rises to the top. Simmer the chicken, partially covered, for 30 minutes. Remove chicken carefully with tongs and place in a bowl to cool. When cool enough to handle, separate the meat from the bones and skin and coarsely chop the meat. Set aside. (Save the bones to make bone broth.)
- Add the onion, celery, carrot, and chicken broth concentrate to the water. Return to a simmer and cook for 15 minutes. While the soup is simmering, make the dumplings.
- Mix the farina with the butter using a fork. Beat in the egg, salt, and nutmeg until you have a smooth dough. Let sit for 10 minutes.
- With soup still simmering, drop about 1/2 teaspoons of dough into the soup using 2 teaspoons. If the dough sticks to the spoons, dip them into the soup. The dumplings will expand as they cook. You can make bigger dumplings if you wish. Add all the dough to the soup, raise the heat a little to keep it simmering, and cook for 10 minutes at a low simmer. Some of the dumplings may break apart but if you avoid a hard boil they should remain intact.
- Add the chicken back into the soup and cook for a couple minutes to warm the chicken. Taste the soup and add salt, if needed, and pepper. Stir in fresh parsley and serve.