Greek egg lemon soup is yummy. Make chicken soup, strain broth, cook 1 cup rice in large quantity of broth, beat 2 eggs and juice of 3 lemons together. Pour small amount of brotyh into egg lemon mix then slowly add back into soup,whisking constantly so as not to get scrambled eggs. Cup up chicken and add back into the broth.
Make the stock as you normally would, (I remove the chicken after about an hour and a half, strip off the meat, then return the carcass to the stock to simmer). Then, strain out the aromatics and flavoring veggies.
Add the veg you want in the soup (carrots, parsnips,turnips celery, etc.) and simmer until nearly done. Add the chopped/torn reserved meat back into the pot.
Whisk together (depending upon your soup pot size-for every egg, a half-shall of water) 2 eggs, 2 half-egg-shells of water, a pinch of salt and a few grinds of pepper. Add some herbs if it suits your soup flavors. Mix in enough AP flour to make a loose (not kneadable, but not pourable) dough. Drop the dough into the boiling soup by teaspoonfuls. Cook until all noodles have risen to the top. Check for doneness by tasting - if the drop noodles are too floury, cover the pot and cook awhile longer.
It's still a noodle soup, but it has a substantial (dumpling-like) quality that, at least, the hearty eaters in my house like.
Pollo de caldo ( Mexican chicken soup)
1 whole chicken (about 3 1/2 lbs.) cut in pieces
1/2 large onion, stuck with two cloves
4 large garlic cloves (or to taste) peeled and cut in half
1 bay leaf
6-8 black peppercorns
2 celery ribs, with leaves
1 small bunch hierbabuena (spearmint)
2 carrots, cut in 1"-long chunks
2 ears of corn, cut into 4 pieces each
2 chayotes, peeled and cut into 1"-long chunks (you can use zucchini instead) salt to taste
Put the chicken in a large stockpot with the onion, garlic, bay leaf, peppercorns, celery ribs, carrots, half of the hierbabuena, salt, and water to cover.
Bring this to a boil, then lower the heat and simmer for an hour to an hour and a half, or until the chicken is tender. Remember to always remove the breast pieces first, or they will become rubbery. I always have the breast cut in four, a much more manageable size in a bowl of soup.
Remove the soup from the heat and strain it, saving the pieces of chicken and carrot and discarding the other seasoning ingredients.
Return the strained broth to the heat, bring to a boil and add the corn and chayote.
When the vegetables are tender, return the chicken and carrot pieces to the pot and simmer five minutes longer.
Serve the soup in deep bowls, with a piece of chicken, some of the vegetables, and a sprig of hierbabuena as a garnish in each.
Try my "Stracciatella"
It's a little different than the usual chicken noodle.
A soup that washes away the sins of the weekend
Boil a whole chicken for 2 hrs in a big pot
• Small Carrots
• Celery leaf
• 1⁄2 Onion
• 6 whole Fresh tomatoes
Amounts of ingredients depend on your tastes
Boil one more hour
Strain everything out
Add to the broth:
• Four beaten eggs
• 1⁄2 cup fresh grated parmesan
Serve for dinner with fresh crusty bread and butter