I just love a good chicken soup, with “matzoh” balls. My version of “matzoh” balls are gluten free and dairy free, which you would not be able to detect, according to my family and friends. This is a menu staple during the Jewish Holidays and of course when it begins to get chilly. This soup with the gluten free raisin challah dipped in, or on the side, is soooo good. We eat round challah for Rosh Hashanah to symbolize the circle of life into the new year. There is something so soothing, and therapeutic, yet traditional at the same time about having a good bowl of chicken soup. I will post our beautiful Rosh Hashanah dinner from last night tomorrow. I used a whole chicken instead of cut-up pieces because the extra bones add more flavor to the stock. Oh and if you don’t like matzoh balls, add some cooked noodle pasta or rice for an easy, flavorful meal…enjoy!
Makes an 8 quart stockpot
Note: Extra chicken broth can be strained and refrigerated for a week or frozen for 3 months. Make sure it has completely cooled before chilling.
Prep Time: 20 minutes
Total Time: 2 hours
Ingredients:
Soup:
1 whole organic chicken
8 carrots, cut into thick slices
6 celery stalks, chopped
2 onions, chopped
2 bay leaves, dried
1/2 bunch fresh flat leaf parsley, chopped
5 tablespoons kosher salt (it’s a big pot of soup)
2 tablespoons crushed black pepper
water – fill an 8 quart stockpot two thirds full
Dumplings:
Will make about 12 dumplings
Prep Time: 5 minutes
Total Time: 15-20 minutes
1/3 cup white rice flour (I use Bob’s Red Mill flours)
1/3 cup millet flour
1/3 cup tapioca flour
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon fresh thyme, stems removed
1 1/2 teaspoons aluminum free baking powder
1/2 teaspoon kosher salt
1 tablespoon Earth Balance Soy Free Margarine
1 egg, beaten
1/4 cup unsweetened coconut milk
To prepare the soup:
Set the stockpot filled with water over high heat. Once it comes to a boil, add onions, bay leaves, and whole chicken. Let it continue to boil for 15 minutes, the foam from the chicken will begin to build up. These are proteins that congeal and form a foam that rise to the surface. Once you start to see foam skim with a large metal spoon, and continue as more foam resurfaces. Add kosher salt and pepper.
I keep an 8 ounce coffee mug near the burner and put the skimmed foam into it. When most of the foam has been removed add carrots, and celery. It is easier to skim without vegetables. My coffee mug usually fills 3/4 full with skimmed liquid.
Meanwhile prepare vegetables and add after 10 minutes of occasional skimming.
Reduce to medium low heat. Let it continue to cook uncovered for about another hour. Add chopped parsley just before adding dumplings.
Combine flours, baking powder, parsley, thyme, salt in a medium bowl. Add margarine and squeeze into the flour with your fingers until little pieces. Add coconut milk and egg. Combine gently without much pressure until just combined. Do not over mix or knead. The dough will feel sticky.
Drop tablespoon sized dough into the simmering soup using a soup spoon or a small ice cream scooper. They will expand to become large dumplings. If you prefer small ones, drop teaspoon size dough into the pot.
When all have been added cover pot and let it steam for 10-15 minutes. Do not lift the lid, the steam helps to make tender dumplings. Serve hot.
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