Speaking of Nonny’s Dumplings, I thought I’d jot down how I make chicken soup. This is a true guesstimate. I don’t measure anything.
You’ll need a large pot for this recipe. I chop a large onion up, throw it in the pot, and add several (probably 5) stalks of chopped celery. Make sure to include the leaves. They make it pretty.
Next, add a whole, cut up chicken. Don’t forget to add the liver and gizzards from that little package that’s tucked into the bird….just throw out the little paper bag.
Now, add 5-6 whole allspice and 5-6 whole peppercorns. Cover it all with water and bring to a boil. Cook for 30 minutes, turn to low and simmer the rest of the day. I like to add chicken broth during the process if I’m going to need quite a bit of soup. I take out the chicken to let it cool once it’s quite soft. Then, the soup can turn into whatever we’re in the mood for that day. Sometimes I add rice. Other days it’s a noodle soup. If I use brown rice, I cook it separately before adding it into the pot. Nonny’s Dumplings are a favorite. And, if I just want broth on hand, I let just pour it into Mason jars and let it cool before putting it in the fridge to use during the week.
Occasionally, I add a few chopped carrots into the pot before cooking. This is NOT one of Bubba’s favorites, so I try not to do it often. The rest of us like it that way. Rarely, I even add tomatoes about 15-20 minutes before serving for a change of pace.