Grandma Sylvia’s Chicken Soup and Kneidels

Dominic Franks shares a warming and nourishing recipe for his grandmother Sylvia’s favourite chicken soup.

Sylvia was an amazing soup maker, there was always soup at grandma’s on Sunday and this one is the pièce-de-résistance.

METHOD

• Start with the chicken soup: Add the whole chicken to a large pan and pour over enough water to just cover the breastbone. Add the onion, leek, carrot, celery, bay leaf, parsley and peppercorns. Turn on the heat and bring to the boil.
• When it starts boiling, skim off the scum that comes to the surface and discard. Add either a spoonful of chicken bouillon or a stock cube. Simmer with the lid mostly on for 90 minutes. Then turn off the heat and leave to cool with the bird still in the water.
• Meanwhile, make the kneidlach: Place all the ingredients into a bowl and mix well. Cover the bowl and refrigerate for at least an hour. Moisten hands and form the mixture into balls. Add balls to a pot of salted boiling water, and then simmer, covered, for 15 minutes.
• Once the soup is cool, strain it through a fine sieve and discard the vegetables, but keep the chicken and shred it. Pour the liquid back into the pot and add the shredded chicken, some freshly sliced carrots and heat through.
• Carefully add the steamed kneidlach to the chicken soup as it warms through for a final 15 minutes.

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