Spoonfuls of Germany

Chicken Soup with Gluten-Free Farina Dumplings

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

With cold and flu season still in full swing, we wanted to share this comforting chicken soup recipe with you from Nadia Hassani, author of Spoonfuls of Germany. Nadia writes about traditional German cuisine on her blog and wrote a cookbook by the same name. In Germany, wheat farina is used for many different recipes and is not solely regarded as a breakfast cereal, as it is in the United States. She wanted to share this recipe with you, which has been adapted to use our whole grain brown rice farina. Nadia emigrated to the United States in 1998 and found there was a lot left to be explored  in German cuisine here. She took up the challenge of writing Spoonfuls of Germany to bring more awareness to the diversity of German food and get a taste of the German culture. The revised and expanded edition of Spoonfuls of Germany will be available this Spring, see her website for details.

Chicken Soup  Farina Dumplings

(c) Ted Rosen

Chicken Soup with Gluten-free Farina Dumplings

Soup:

  • 3 pounds Chicken Pieces with bones, most skin removed
  • 1 large Onion, peeled and chopped
  • 2 medium Carrots, peeled and chopped
  • 2 medium stalks Celery including the greens, chopped
  • 4 Parsley Sprigs, chopped
  • 1 Bay Leaf
  • 1 tsp Black Peppercorns, crushed

Dumplings:

  1. For the soup, rinse the chicken under cold water and place it into a large heavy pot. Add 2 quarts water and the remaining soup ingredients. Bring to a boil and skim off the scum that forms on top. Reduce the heat to a simmer and cook, covered, for 1 hour.
  2. Remove the chicken and the bay leaf from the soup. Let cool slightly, then take the meat off the bones and chop it into bite-size pieces. Set the meat aside. Return the pot with the soup to the stove and salt to taste. Keep the soup hot over very low heat; do not boil.
  3. For the dumplings, bring the milk to a boil in a small saucepan. Stir in the farina and cook over low to medium heat, whisking constantly, until it thickens, about 6 minutes. Remove from the heat. Stir in the egg and blend well. Season with salt and nutmeg.
  4. Return the meat to the soup and bring to a simmer. Using two wet dessertspoons, shape small dumplings and gently drop them into the soup. Dip the spoons in cold water every so often so the dumplings slip off the spoons more easily.
  5. Simmer for about 10 minutes, or until the dumplings float on top. Make sure the soup does not boil, or the dumplings will fall apart.

Makes 6 servings

Shortcut:

Chicken soup from scratch always tastes best, but instead of chicken pieces and water you can also use 2 quarts good-quality chicken broth and 1 to 2 boneless, skinless chicken breast halves. Cut the meat into bite-size pieces and cook with the remaining soup ingredients for 20 minutes, then follow the recipe as above.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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