Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup {Spar for the Spurtle 3rd Place Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Recipes

Our test kitchen whipped up this soup for the judges and, I’ve been dying to make this dish for myself at home ever since. Savory Golden Oat Soup from Edie Irwin of Topanga, California, combines steel cut oats with quinoa, tomatoes, jalapenos, onion, garlic and coconut milk for an Indian-inspired dish. Edie seasoned the soup with ginger, cumin, turmeric, fenugreek and cilantro. This satisfying and flavorful vegan soup is perfect for a cool fall night and can easily be made gluten free by using our Gluten Free Steel Cut Oats. The dish comes together in less than 30 minutes, making it perfect for a weeknight. I’m tucking this one away for the busy holiday season where a quick, nutritious dinner will be a lifesaver.

Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup with Red Quinoa

By Edie Irwin


  • 7 cups Water
  • 1 cup Bob’s Red Mill® Steel Cut Oats
  • 1 tsp Cumin Seeds
  • 1 tsp Tumeric
  • 1/2 tsp Fenugreek Seeds (optional)
  • 1/2 cup Bob’s Red Mill® Red Quinoa, rinsed/drained
  • 1 tsp Salt
  • 1 Tbsp finely minced Ginger
  • 1 finely minced clove of Garlic
  • 1 small finely chopped Onion
  • 2 finely minced Jalapeño Chile Peppers
  • 2 medium Tomatoes, stemmed and finely minced
  • 1/2 cup finely chopped Cilantro
  • 1 (14 ounce) can Coconut Milk
  • Optional toppings chopped Avocado and Coconut Cream or your favorite Chutney.


In a 4-quart pot, bring water to boil at medium high heat – add steel cut oats and spices, stir. Reduce heat and simmer oats 10 minutes. Stir in rinsed red quinoa. Add in ginger and garlic. Next add in half of the cilantro, tomatoes, onion and chiles (saving the other half of the veggies for topping soup when serving).

Return to simmer, and cook (stirring occasionally) 12-15 minutes until quinoa is done. To finish, stir in coconut milk and simmer 3-5 minutes to marry the flavors together. Serve immediately or let settle to thicken a few minutes. Soup stays warm a long time if covered. Serve topped with remaining minced chiles, tomatoes, onions and cilantro. Add other toppings as desired such as avocado or chutney or coconut cream or yogurt. A great vegan soup everyone loves, especially on a cool winter day! Serves 6 people as a main dish or 8-10 peoples a soup appetizer.

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Cranberry Beans and Kale | Bob's Red Mill

Meatless Mondays: Cranberry Beans and Kale

by Cassidy Stockton in Meatless Mondays, Recipes

This is a great recipe for breaking out the pressure cooker. If you don’t have one, this dish just takes a little more forethought. If cranberry beans are hard to come by, try pinto or red beans. This simple dish is easy to throw together and full of wonderful flavors. We love the use of kale in this dish because it’s so incredibly nutritious and the cooking time gives it just the right texture while still remaining a bit toothsome. The combination of cranberry beans and whole grain cornmeal make for a balanced plant-based protein dish, perfect for Meatless Monday. Serve with whole grain bread for a hearty, stick-to-your-ribs meal.

Cranberry Beans and Kale | Bob's Red Mill


  • 1 large Onion, chopped
  • 1 tsp ground Black Pepper
  • Juice of half a Lemon
  • 1 tsp ground Cumin
  • 1/2 cup Water
  • 1/2 cup Medium Grind Cornmeal
  • 1 lb Kale chopped
  • 2 tsp Red Onion crushed
  • 1 can Tomato Paste (6oz can)
  • 3 cups cooked Cranberry Beans
  • 6 cups Vegetable Broth
  • 6 Garlic cloves, minced


Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes.Makes 6 servings.

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Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup


This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.


To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. Reprinted with publisher permission.

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White Bean Chicken Chili | Bob's Red Mill

White Bean Chicken Chili

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Whether you are rooting for the Seahawks, the Broncos, or the puppies, chances are you are going to need an easy, delicious meal for Sunday. This recipe fits all of those categories. A popular item at our restaurant, this chili breaks convention by omitting tomatoes and leaning on onions and peppers for a wonderfully rich flavor. The key points to remember are to soak your beans the night before so they’re ready in the morning and allow up to four hours for this chili to simmer. I read that and thought that this would be a perfect slow cooker meal. Throw everything in your slow cooker on high at 10 am, switch it to low at 1 pm and by kick-off you’re ready to rock and roll!

White Bean Chicken Chili | Bob's Red Mill

White Bean Chicken Chili

  • 32 oz Chicken Broth
  • 1-1/4 lbs Great Northern Beans, soaked in water overnight
  • 1 cup chopped Onions
  • 1-1/2 tsp minced Garlic
  • 1 tsp Sea Salt
  • 12 oz White Chicken Meat, chopped and shredded
  • 6.75 oz can Diced Green Chilies
  • 1-1/2 tsp ground Cumin
  • 1-1/2 tsp dried Oregano
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp ground Cloves
  • 1-1/2 tsp dried Cilantro


Step 1

Drain beans and discard water. In a large soup pot combine chicken broth, beans, onions, garlic and salt. Bring to a boil, reduce heat and simmer on low heat for 2 hours.

Step 2

Add chicken, chilies, cumin, oregano, cayenne, cloves and cilantro to soup pot and continue to simmer an additional 2 hours or until desired thickness is reached. Top with sour cream, chopped cilantro and diced tomatoes, if desired.

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Birdspotter Recipe of the Week | Bob's Red Mill

Black Bean Tortilla Soup

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!


I am a HUGE fan of keeping dinner simple this time of year. There are a few major holidays that deserve a major meal, but the rest of the time, I try to keep it easy with dishes that fill you up and keep you warm. There’s enough stress and pressure without adding dinner to the mix. Serve this with tortilla chips, diced avocado, sour cream, lime wedges, cilantro and hot sauce, if it suits your fancy. It’s a perfect, simple dinner for Christmas Eve.

Black Bean Tortilla Soup | Bob's Red Mill


Black Bean Tortilla Soup
Recipe by Sarah House

  • 2 Tbsp Oil
  • 1/2 cup diced Onion
  • 1/4 cup diced Carrot
  • 1/4 cup diced Celery
  • 2 Garlic cloves, diced
  • 1/2 Jalapeno, diced
  • 1/2 tsp ground Cumin
  • 1/4 tsp ground Cayenne
  • 1/4 tsp dried Oregano
  • 6 cups Vegetable or Chicken Stock
  • 1 cup Black Bean Soup Mix
  • 1 cup cooked and shredded Chicken
  • 4 Cilantro sprigs including stems
  • 2 diced Roma Tomatoes
  • Salt , to taste


Step 1

Rinse bean soup mix until running water. Drain and set aside.

Step 2

Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.

Step 3

Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.

Step 4

Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.

Step 5

Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.

Portion into serving bowl and garnish as desired.

Serves 4.


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Meatless Mondays: Farro, Lentil and Cabbage Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Even if the heat is still lingering in your part of the country like it is here, the nights may be cool enough to enjoy a hearty soup. If not, save this one aside for a cold winter night. This soup combines chewy farro with creamy lentils and crispy(ish) cabbage for a warm-your-soul kind of meal. Top this with crumbly feta cheese and serve alongside crusty French bread and you’ll have yourself a meal to remember!

[Note: The original recipe calls for bacon and chicken broth, but for Meatless Mondays, we've omitted those. See the original here.]

Farro, Cabbage and Lentil Soup

Farro, Cabbage and Lentil Soup

Recipe by Michelle Abendschan of Je Mange la Ville

(Serves 4)

  • 1 Tbsp Olive Oil
  • ½ medium Yellow or White Onion, diced
  • 1 Celery Stalk, diced
  • 3 cloves Garlic, minced
  • 1 tsp fresh Rosemary, minced
  • ½ tsp dried Sage
  • ¼ tsp dried Thyme
  • 1/8 tsp Red Pepper Flakes
  • ½ head Green Cabbage, cored and sliced thinly
  • Kosher Salt and Pepper
  • ½ cup Dry White Wine
  • ½ cup Farro
  • ½ cup Red or Brown Lentils
  • 3.5 cups low-sodium Vegetable Broth
  • 2 cups loosely packed Baby Greens (Spinach, Arugula, Chard, and/or Kale)
  • Optional garnishes: Olive Oil, crumbled Feta Cheese, freshly ground Black Pepper

In a heavy soup pot, heat olive oil. Add onions, celery and garlic to pot and cook over medium heat until soft, about 5-7 minutes. Add rosemary, sage, thyme, pepper flakes and cabbage. If pot looks too dry, add a little olive oil. Sprinkle with a little salt and pepper and cook about 5 minutes, until cabbage is golden in spots and a little soft. Add wine and deglaze any brown bits from the bottom of pan.

Rinse farro and lentils and add to pan along with the broth and reserved, cooked bacon. Bring to a boil, reduce heat to low and simmer, partially-covered, for about 25 minutes. Stir occasionally.

Add the greens to the top of the soup, cover and cook 5 more minutes. Stir to combine and add salt and pepper to taste. Serve drizzled with a little olive oil, crumbled feta cheese and more freshly ground black pepper.

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Meatless Mondays: Chilled Buttermilk & Spelt Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Perfect for a hot summer day, this chilled soup comes from Chef Cathy Whims of the restaurant, Nostrana. Cathy created this dish for our Grains of Discovery Launch Party in New York last June. The soup was a big hit and would be excellent served alongside some crusty bread and seasonal roasted vegetables.

Chilled Buttermilk Spelt Soup

Chilled Buttermilk & Spelt Soup
Adapted from Deborah Madison, Vegetarian Cooking for Everyone, 1997
Serves 4-6

For the Chilled Buttermilk & Spelt Soup:

  • 1 cup Bob’s Red Mill Organic Whole Grain Spelt
  • 2 qt Water
  • 2 Tbsp Kosher Salt
  • 2 Bay Leaves
  • ½ cup Red Onion, diced fine
  • ¼ tsp ground Cumin
  • ½ tsp ground Turmeric
  • ½ tsp Sweet Smoked Paprika
  • ¼ tsp ground Black Pepper
  • ¼ cup Celery Heart, chopped fine
  • ¼ cup Italian Parsley, chopped fine
  • 2 Tbsp fresh Mint, chopped fine
  • 1 tsp Lemon Zest, chopped fine
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Kosher Salt
  • 2 qts Buttermilk

To garnish:

  • Small bunch Chives, sliced
  • Pinch of additional Sweet Smoked Paprika
  • 2 Tbsp Extra Virgin Olive Oil

Put water, bay leaves, 2 tbsp salt and spelt in a pot. Bring to a boil over high heat, stirring occasionally. Once boiling, reduce heat to low and simmer until spelt is tender but still toothy. Add the diced red onion to the pot and continue simmering until the onion is tender, 2-5 minutes. Drain in a sieve. Put the drained spelt and onion in a large bowl. Add all the remaining ingredients except the buttermilk and lemon juice, and stir to combine. Add the buttermilk and lemon juice, stir, and taste for seasoning. Chill at least one hour before serving. This soup tastes even better the next day or two. To serve, ladle into chilled bowls. Top each serving with a tiny pinch of paprika, a sprinkle of chives and a drizzle of extra virgin olive oil.

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Sopa de Quinua

Sopa de Quinua

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Sopa de Quinua is a traditional South American soup that warms the soul and nourishes the body. This dish is a vegetarian’s dream- hearty and filling, with a wonderful nutritional profile and a beautiful flavor that will make you feel like you just touched down in Peru for dinner. Serve this with some crusty bread and top with sliced avocado for a complete and satisfying meal. Watch the video below for a great how-to from Sarah.

Sopa de Quinua

Sopa de Quinua

Contributed by: Sarah House

  •     1 Tbsp Oil
  •     1 cup diced Onion
  •     4 Garlic cloves, minced
  •     1 Serrano Chile, minced
  •     1 tsp ground Cumin
  •     1/2 tsp ground Black Pepper
  •     2 Tomatoes, diced
  •     1 medium Yukon Gold potato, cubed
  •     10 cups Water
  •     1 cup Yellow Corn Kernels
  •     1 cup diced Red Bell Pepper
  •     3/4 cup Organic Quinoa Grain
  •     1/4 cup chopped Parsley
  •     2 Tbsp chopped Cilantro
  •     2 Tbsp Lime Juice


Step 1

Heat oil in soup pot over medium heat. Add onion and cook until soft, about 10 minutes. Add garlic, Serrano, cumin and pepper and cook until fragrant, about 1 – 2 minutes.

Step 2

Add tomatoes, potatoes and broth and let cook over medium to medium-low heat until potato is soft, about 40 minutes.

Step 3

Add corn, red pepper and quinoa and let cook until quinoa is beginning to soften, about 7 – 10 minutes.

Step 4

Just before serving add parsley, cilantro and lime juice.

Makes 6 – 8 servings.

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Meatless Mondays: Fall in Love with Legumes

by Guest in Featured Articles, Gluten Free, Meatless Mondays, Recipes

As a registered dietitian and nutrition journalist, I’ve spent close to 25 years pouring over food and nutrition research.  And it’s led me to one conclusion as to how we can all live healthier, more vibrant lives. The answer: Eat more whole plants. In fact, there are now hundreds of studies backing up the notion that the healthiest diet on the planet is a plant-based one.

Contrary to popular belief, a plant-based diet really is more about what you can eat, rather than what you can’t eat. When most people hear the words “plant-based diet,” raw fruits and vegetables are usually the first thoughts that come to mind.  But a plant-based diet consists of a variety of whole plant foods, including fruits, vegetables, whole grains, nuts, seeds, herbs, spices, and legumes.

Legumes are the perfect example of a plant-powered “protein package.” This means that legumes are packed with beneficial nutrients like fiber, vitamins, minerals, and phytochemicals, and essentially void of the “bad stuff”, like saturated fat and sodium. In fact, legumes are as near to a perfect food as you can find. A half-cup portion, on average, contains at least 20% of our daily needs for fiber, folate, and manganese, 10% of our daily needs for protein, potassium, iron, magnesium, and copper; and 6-8% of our daily needs for selenium and zinc.  Research now indicates that eating legumes regularly can offer a variety of health benefits, including lower blood cholesterol levels, lower body weight, and lower rates of heart disease, hypertension, some types of cancer, and diabetes.

Red Lentil Veg Soup Aside from their nutritional perks, legumes are even friends to Mother Earth. Farmers discovered long ago that rotating their crops with legumes would replenish their soil. This is because legumes possess a unique ability to “fix nitrogen,” or transfer nitrogen from the air into the soil, reducing the need for synthetic fertilizers.

As if these benefits alone aren’t enough motivation to increase your intake of legumes, it helps to know that legumes are easy to cook, shelf stable, and economical. And a whole world of legumes awaits your discovery: lima beans, garbanzo beans, split peas, lentils, pinto beans, and kidney beans, just to name a few. They can easily be incorporated into soups, salads, wraps, or served as simple side dishes. You can also take a spin on legumes by trying them in alternative forms such as flours. These high-protein, nutritious flours are perfect alternatives for those with wheat and gluten allergies. Not only that, they can also pump up the nutrition in many of your recipes for baked goods. Simply replace a small amount of wheat flour in your recipes with legume flour and you’ve boosted your intake of plant-powered benefits.

Whether you’re a plant-powered vegan, vegetarian, or omnivore, I recommend you eat at least one ½ cup serving of legumes every day in order to promote your optimal health.

Red Lentil Stew with Root Vegetables

By Sharon Palmer, RD, The Plant-Powered Dietitian

This thick, colorful stew, which calls upon root vegetables, is easy on your wallet and delicious on your taste buds. Try serving it as a light lunch with a salad and rustic, whole grain bread; or for dinner with whole grains such as barley, farro or quinoa on the side.

Makes 6 servings


1 tsp Extra Virgin Olive Oil
2 medium Parsnips, sliced
2 medium Carrots, sliced
3 stalks Celery, sliced
1 medium Onion, sliced
1 medium Potato, peeled, diced
2 cloves Garlic, minced
½ tsp Low-Sodium Herbal Blend (i.e. Mrs. Dash)
½ tsp Smoked Paprika
1 tsp Thyme
2 cups Low-Sodium Vegetable Broth
4 cups Water
1 ½ cups red lentils, dried


  1. Heat olive oil in a large pot. Add vegetables, garlic, and seasonings, sautéing for about 10 minutes.
  2. Add broth, water and lentils. Cover pot and cook for about 20 minutes, until vegetables and lentils are tender.

Nutritional Information per Serving:

Calories: 278
Carbohydrates: 50g
Protein: 14g
Fat: 4g
Sodium: 60mg
Fiber: 10g

Sharon Palmer: Red Lentil Veg Soup Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

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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


  • 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


  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


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.

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