Today’s recipe is for the Chicken Grits Noodle Soup.
Before you exclaim “another soup, Aida?!” let me add it’s been raining for the past five days, and there is nothing more comforting than a bowl of my sister’s Chicken Grits Noodle Soup (pileća supica sa griz noklicama). We’ve already established that chicken soup is penicillin in some cultures, but my sister’s soup is a cure yet to be discovered. If you were here right now, you’d eat the whole pot.
There are two types of spring rains I’ve experienced for years. In DC, constant humidity adds a heavy load to one’s body, while the drops attempt to preemptively cool off the earth soon to be scorched by the sun. Spring rains in Washington are just a quick relief, a snack break before the hot that keeps us in most of the summer.
Sarajevo, surrounded by the mountains, gets cool, serious spring rains that send one back to the back of the closet where they’ve, naively, left their jackets thinking it were spring. They’re heavy, and inviting. But no matter how much romance there is in walking down Sarajevo streets with an umbrella, taking in the smells of freshly baked coffee beans that spring upon one without announcement, Sarajevo rains are best experienced from the inside. On the window. With soup.
The soup, and noodles, are not too complicated. The noodles come at the end. Remember to dip your spoon in the hot stock between every few noodles. Make the noodles smaller than you think you should, just the tip of the tbsp, as they’ll expand into a universe of their own. I’ve used instant grits, and it worked well. If you don’t have it, try it with regular. Let me know how you did.
This soup is excellent for making chicken stock. In this case, just strain it and don’t make the noodles, but instead keep in fridge or freezer. If you’d like to have the soup for two days in a row, just split the stock in half before you make the noodles. Then make the grits noodles for one half, and make new noodles the following day (grits or other). This soup is great for people with low blood pressure as it replenishes electrolytes. (Take that, Gatorade!) It’s nature’s first antibiotic and immensely beneficial for one’s immunity.
Also, let’s face it, when you see that little pot below, don’t you just want to reach through the screen and grab it?
P.S. Crazy about soups, like me? Try the beef noodle soup, it’ll blow your mind! Also the traditional Bey’s soup is infamous in these parts and it’s made with chicken, okra, and a few more soup-y goodies. Every now and then I want the simplest soup I can find, and I go for the potato soup.
- 1 medium chicken (or 3–4 bigger pieces of chicken with skin*)
- 2–3 carrots (peeled, cut into thirds)
- 1 parsley root (peeled)
- 1 parsley bunch (plus a little more for garnishing)
- 1 celery root (peeled, or 3–4 celery stalks, quartered)
- (Optional) few celery leaves
- 1 onion (medium, quartered)
- 2–3 garlic cloves (peeled)
- (Optional) 1 chicken bouillon cube or 1 tablespoon salt
- pepper to taste
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons grits (instant)
- In a large pot combine chicken and vegetables. Cover with water. Bring to a boil and reduce heat. Partially uncover and simmer for 2-3 hours. (Add a little bit of water throughout simmering if necessary.)
- Strain chicken broth into another pot and discard remains of everything except chicken and carrots. Dice carrots and return to soup. Remove chicken skin and bones and discard. Shred chicken and return to soup. (If using a whole chicken shred half and return to soup. Use the other half for another dish.) Add seasonings (except parsley).
- In a small bowl combine egg, salt and baking powder. When ingredients integrate start adding grits while continuously stirring. Noodle consistency should be similar to pancake batter (but not as smooth due to grits granules).
- Using a teaspoon grab a little of noodle batter at a time and drop it into soup thus forming noodles (lightly flick each noodle into soup while not touching soup with the spoon). Dip teaspoon into soup after every fourth or fifth noodle to keep prevent grits from sticking. Let simmer 10-15 minutes until noodles expand.
- Garnish with parsley and serve.
Chicken thighs or chicken legs with skin work great. If you can’t find some of the vegetables, use what you have.
While making noodles drop them into broth. If you try to get the noodle mix off by dipping spoon into the broth with the noodle batter on it noodles will fall apart.
As noodles expand five or six times and absorb lot of broth make sure to form smaller noodles. Half a teaspoon of batter per noodle creates perfect sized noodles.
If your noodles fall apart add a little more grits. If they’re hard, leave them in hot soup longer before serving the soup. If they’re too hard use less grits the next time.
Why add chicken bouillon to stock you ask? Homemade chicken stock/broth, while fantastic, is not salty enough. Bouillon adds that extra flavor. You can use salt or Vegeta instead, or none at all.
- Serving Size: 1 bowl
- Calories: 181
- Sugar: 3g
- Sodium: 509mg
- Fat: 5g
- Saturated Fat: 1.4g
- Carbohydrates: 16.1g
- Fiber: 3.2g
- Protein: 18.2g
- Cholesterol: 68mg
Keywords: chicken noodle soup, grits noodles, chicken grits noodle soup