The first thing I really cooked up once the boxes were unpacked was my Grandma Nelson’s Chicken Crumble Soup. It’s the original totally-from-scratch hot and hearty chicken soup for the soul.There is a reason why this soup has been a family treasure for generations. Though it’s older ‘n a pig, as Gram might say, it’s not dated. It’s flavorful, healthy, simple, and inexpensive. The pot filled our cold flat this afternoon with herby chicken steam, and it was just the thing to give my little Norahgirl, who woke up yesterday with a bad cold. I always pair it with popovers.
Gram’s Chicken Crumble Soup
5-7 chicken pieces on the bone (I use thighs or drumsticks to save a bit)
1 lg. onion and 3 stalks celery, chopped
1-2 cans/pkgs. chicken broth (or 2-3 c. water and bouillon cubes)
2-3 carrots, grated
salt and pepper
sage, parsley, thyme, or rosemary
1 egg, about 1 c. flour, salt
Put chicken pieces in stockpot on stove with onion and celery, brown all sides of chicken (don’t worry about them sticking a bit, doesn’t matter). Add 6-8 c. water and bring to boil, simmer on medium-low for 45-60 min. until chicken is done. Remove chicken (skim broth for bits/bones with slotted spoon, just in case*) and remove skin and bone, tear into pieces. Add back into pot with grated carrot, chicken broth, and all seasonings. I use lots of sage, thyme, and parsley, and a pinch of rosemary. Simmer on low.
For crumbles, beat egg in a small bowl, add 1/4 c. cold water and a pinch or two of salt. Stir in flour until the mix is stiff and stringy between your fingers. Drop into the soup in strings/clumps–not too thick. Simmer at least 20-25 minutes.
*Can skim for fat if chicken pieces were fatty. Can also trim this before tossing chicken in the pot.