We love chicken soup so we decided to make chicken soup with pioneer cut dumplings/noodles. This soup smells just like I’m back at gramma’s house! It’s warming, comforting and great any time of the year!
Since we are having pioneer days, a hearty soup that can feed the whole family is a must! We have been busy in the garden, starting to harvest some produce and canning and preserving the garden goodies, so a stick-to-your-bones meal is just what we need to fuel us so we can keep working!
Pioneers made everything. There were no store-bought noodles, so making this old fashioned recipe for “cut dumplings” or noodles is something I was looking forward to.
The homemade pioneer noodles makes this a very filling soup and one that can easily feed a hungry family. To make it more economical, chop the chicken smaller, add more potatoes and homemade noodles along with broth (adding extra water when the chicken cooks will yield more broth) which will stretch the soup further.
Making this reminds me of my father-in-law. He was born in 1928 and he used to tell us how his mother would make noodles, that he absolutely loved, for nearly every meal, even as a dessert!
Let’s get started!
Place chicken breasts in a soup pot with salt, pepper, dill and parsley.
Add celery and carrot.
Add enough water to cover chicken.
Cook for one hour and a half. I cooked for almost two hours. This will help flavor the stock.
Remove chicken from soup and add more water if needed.
Slice or chop chicken.
Add chicken back to soup along with potatoes, fresh parsley and dill.
Whisk egg and milk together. Add salt and flour and mix until a dough forms. Add more milk if too dry or flour if too wet. The dough should feel like pie crust. Sprinkle flour on counter. Roll out as thin as you can. Cut into squares or into thin pieces. We are making pioneer cut dumplings, so we are simply cutting squares. Once cut, add to soup.
Stir. Bring to a boil, reduce heat to simmer. Cook for 30 minutes or until tender. These took about 45 minutes to cook through. Stir often so they do not stick.
This smells divine and reminds me of gramma’s house!
Dish out the soup and serve with bread or tea biscuits.
We are having tea biscuits because it’s one of our favorites — you can find the recipe HERE!
The homemade pioneer noodles makes this a very hearty soup and one that can easily feed a hungry family. To make it more economical, chop the chicken smaller, add more potatoes and homemade noodles along with broth which will stretch the soup further.
Chicken Soup with Pioneer Cut Dumplings
2 chicken breasts
1 onion, chopped
1 tsp salt
Fresh cracked pepper
1 tsp fresh dill, chopped
Pinch fresh parsley
1 stalk celery, diced
2 carrots, chopped
Water
2 to 3 cups chopped potato
Place chicken breasts in a soup pot with salt, pepper, dill and parsley. Add celery and carrot. Add enough water to cover chicken. Cook for one hour and a half. I cooked for almost two hours. This will help flavor the stock. Remove chicken from soup and add more water if needed. Slice or chop chicken. Add chicken back to soup along with potatoes, and more fresh parsley and dill. Add pioneer cut noodles and cook until noodles float and are tender, about 30 to 40 minutes, depending upon thickness of noodle/dumplings.
Pioneer Cut Dumplings/Noodles
1 egg
1 cup milk
3 cups flour
1 tsp salt
Whisk egg and milk together. Add salt and flour and mix until a dough forms. Add more milk if too dry or flour if too wet. The dough should feel like pie crust. Sprinkle flour on counter. Roll dough out as thin as you can. Cut into squares or into thin pieces. We are making pioneer cut dumplings, so we are simply cutting squares. Once cut, add to soup.
enjoy from Our City Homestead to yours