Chicken Soup with Egg Dumplings

by Sophia on January 25, 2011

A Guest Post by my Honey Girl

From the way my mom has taught me and talked to me about baking, I know each of her meals and after school treats for us were made with love. My mom’s cooking is one way that she cares for us everyday. She’s always said that you can taste the difference if you cook angrily, and that she believes her food tastes tired if she feels tired. And as corny as it sounds, I think she is right. Each dough she kneads and vegetable she chops is given what our family calls a “love infusion.” And ever since I was a little girl when we get sick we request chicken and dumpling soup. Years later, mom’s signal to start plucking a chicken and chopping up carrots is a sniffle. Just recently I woke up while I was home over break with a cold and mom made me her magic soup. After spending months away at college little things like showering without flip-flops and having socks magically appear clean and folded in my room are just few of the comforts of home I miss. But these daily comforts pale in comparison to the feeling of being cared for by your mom when sick. Finishing off a bowl of chicken and dumpling soup makes all the difference and is one such meal where the love in her food is almost palpable. My Norweigan great grandfather made this soup for my mother, she made it for me and for my brother, and some day I hope to make it for my little ones when they are sick.

{ 2 comments… read them below or add one }

1 Sabrina June 27, 2013 at 6:21 am

This is very similar to my granny’s recipe – probably a hundred years old, at least. The only difference is that she would beat the eggs till the spoon stood upright in the mix, and she’d drop the mixture in the simmering broth. I’m going to try this recipe and see if I can taste any difference.
Thanks for posting!

2 Laura June 28, 2013 at 1:57 pm

Sabrina, Thank you! I suspect they are very similar.

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