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Chicken Soup with Spatches

‘Consumer Reports’ Chicken Soup

3 cups water
1 (32 ounce) box chicken broth
1 & 1/4 teaspoon salt
1/2 cup finely diced celery
1/8 teaspoon marjoram
1/8 teaspoon thyme
Chicken breast half, with skin (about 1/4 pound)
1/4 cup finely chopped shallots, or onion

Place water, broth, salt, celery, marjoram and thyme into a large soup pan.  Place broth mix on high heat.  Place chicken, skin side down, into small pre-heated Teflon frying pan.  Brown over medium heat about five minutes.  Remove chicken, and place it into a soup pan.  Reduce frying pan heat to low.  Add shallots or onion to frying pan and stir one to two minutes.  Add shallots or onion to broth mix.  When broth mix comes to a boil, let it boil for 30 minutes.  After 30 minutes, remove meat and set it aside to cool.  When it is cool enough, remove the meat from the bones, dice it and return it to the soup.


2 eggs
1/2 cup milk
1 & 1/2 cup flour
2 tablespoon oil
1 teaspoon salt

In a mixing bowl, place flour and salt.  In a 2 cup measuring cup, measure 1/2 cup milk.  Add egg and oil and whisk until all mixed up.  Pour liquid into flour.  Whisk and stir vigorously until there are no lumps.  Bring soup to a ROLLING BOIL.  Stick spoon into boiling soup. Use hot spoon to scoop out a lump of dough, and toss it into the soup.  Stick spoon into boiling water again.  Repeat with another lump of dough.  Repeat until all dough is in soup.  When spatches rise to the surface, they are cooked.

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