Chicken and Dumplings, the Italian Way.

My grandmother Peppa had her own way of making pasta. Like a fingerprint, each Nonna had a unique pasta texture. I would not say that one was better than the other, just different. What I liked was its chewiness and that the noodles were almost springy to the bite.Lean Chicken and homemade noodles soup

When I moved to America I missed those familiar flavors and feelings. Then, one day, I came across a lean chicken soup recipe. It was delicious, and I though….this would taste really good with some dumpling-like noodles. Thick and chewy, more like pasta and non quite like the more traditional biscuits.

So I made pasta using the lean broth instead of water and adding the baking powder for extra thickness. Bingo!

I had the PERFECT storm of textures, bite and flavor.

I am sharing it with you, because one cannot have too many comfort food recipes!

The original recipe said to have about 200 cal a portion for the chicken soup. So, don’t feel guilty adding the noodles.

Lean Chicken and homemade noodles soup


Serves 4

Level: Easy

Time: 1 hour


1 T vegetable oil

1/2 yellow onion, chopped

3 cloves of garlic, minced

1 C chopped carrots (I use baby carrots sliced in tiny rounds, so cute!)

1/2 C chopped celery

1 small potato diced

4 Cups of low sodium chicken stock plus extra for the noodles (see below)

4 or 5 sprigs of time and rosemary, in a bundle. (bouquet garni)

Salt and pepper to taste

3 T Worcestershire sauce

3 C of pulled cooked chicken meat (hellowww Costco rotisserie chicken leftover! Carcass and all )

For the NOODLES:

(I recommend doubling the recipe because they are truly delicious)

1 1/3 C All Purpose flour

1/2 t salt

1/4 t Baking powder

1 whole egg mixed with 2 t oil

Enough lukewarm low sodium stock to make a smooth soft dough. I used about 1/4 c.

Lean Chicken and homemade noodles soup


In a 4 qt tall stockpot, heat the oil with the chopped garlic. When fragrant add the onion and sweat it, until soft and translucent. A few minutes. Add the carrots,  and celery. Cook until they smell fragrant, and deglaze with the Worcestershire sauce. Alternatively you can use a dry white wine. Add the potato, the chicken, the bouquet garni and the stock. Bring to a simmer, taste for salt, and cover. Cook until the potatoes are tender, meanwhile prepare the noodles.

In a large bowl mix the Flour and salt with the baking powder.

Make a well in the center.

Mix the Egg and oil with about 2 T of the stock.

Pour it into the center of the flour crater, and mix it in. Add enough stock to obtain a cohesive mass, not too stick or dry.

Transfer the dough to a working surface and knead to smooth. Do NOT overmix or they become too tough.

Let it rest 10 minutes covered with a tea towel (I usually clean up the area during that time)

Divide the dough into 4 parts. Roll it out by hands or with a pasta machine. On a Marcato pasta machine I went to setting #4. (about 1/8″)

With a pizza cutter, divide the rolled out dough into strips, square of whatever shape you like. Set aside, repeat with remaining dough.

When you are finished, you can cook the noodles right away.  dumping them into the simmering stock for 8 minutes or until the desired tenderness. I like mine al dente, so 6 minutes was plenty for me.

Remember: add the noodles a few at a time to prevent sticking. Let the soup rest 3 minutes off the heat before serving. Sprinkle with cheese for extra calories….or not.

Lean Chicken and homemade noodles soup


Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

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