There is so much to love about a steaming bowl of soup in the cold months. Growing up, my favourite thing to order at Chinese restaurants was a big bowl of wonton soup. While may dad dug into his congee, I happily slurped up every last drop of mine, much to his amazement. We weren’t the only ones where soup was a family affair. My Croatian mother-in-law is famous for her chicken soup, serving it from a fancy tureen before big meals with its generous spoonfuls of handmade noodles. Her soup and now mine, is really simple to make (well, maybe not the noodle part) yet so complex in its flavours.
Naturally, I’ve adapted my own version based on whatever I have in the fridge. As soon as my kids get the sniffles or even a fever, it’s to the stove I go to make this soup. Not only do they love it but it also freezes well and it’s great for use in recipes, too.
- Whole chicken (preferably organic), cut into 8 pieces
- 2 pieces, beef back ribs
- 3 stalks, celery
- 2-3 carrots, peeled
- 1-2 parsnips
- 1 large Spanish onion, washed with skin on
- 3 cloves, peeled garlic
- 1.5 tbsp salt
- pinch of peppercorns
- bunch of parsley
- bunch of dill
Noodles (Liliana Pavicic’s recipe)
- 2 cups, all-purpose flour
- 3 egg yolks
- 1 egg
- 2 tsp salt
- 1/2 cup water
- Cut chicken into 8 pieces and add to large stock pot (about 8-10 quarts)
- Add add other ingredients to pot and fill with cold water.
- Bring everything to a boil and then turn to low and simmer for a couple of hours, skimming any foam off the top. Drain and discard the meat and vegetables and reserve stock (I like to keep the carrots, slice them and add them to the soup). Season to taste and garnish with fresh, chopped parsley or dill.
- Combine flour and salt in a large bowl and make a well in the centre. Add the eggs in the middle and mix together using a fork. Add water 1 tbsp at a time until dough comes together. Divide into 8 sections and roll out using a pasta machine. Run flattened dough through on the spaghetti setting and hand noodles to dry. Cut them into 1 inch pieces using kitchen scissors and cook in salted, boiling water for a minute or two, until desired tenderness. Add to soup and enjoy.