- 2–3 bigger pieces of chicken with skin (thighs or legs)
- 2 big carrots (or three smaller ones)
- 1 yellow onion (medium)
- 1 celery root (or 3–4 sticks of celery)
- 1 tsp seasoned salt
- 1/4 tsp ground pepper
- 1 parsley root
- 1 generous handful of parsley
- 2.5 ounces of instant grits
- 1 egg
- 1/2 tsp salt
- Finely cut the carrot into small rounds. Place in a pot together with onion, celery root, parsley root, meat, pepper and seasoned salt. Add 6 cups of water. Bring to a boil and reduce heat.
- Thoroughly mix egg, instant grits and salt in a bowl. Set aside while soup is simmering.
- Simmer soup for 1 hr and until the meat is soft and finished. Keep adding little bit of water at the time so the soup stays at about the same level throughout.
- Take out the onion, celery root, and parsley root. Discard. Take out meat, remove skin, and cut it up into smaller chunks. Return meat back to the soup.
- Make noodles by adding the grits/egg mix to the soup in small batches. Take a portion of the mixture with the top of a tablespoon and drop each in the liquid by lightly flicking it into the soup while not touching the soup with the spoon at the same time. Dip the spoon into the soup after every fourth or fifth noodle to keep it hot, and prevent from sticking.
- Cut up a fresh batch of parsley and add to the soup.
If able, find meat without bones.
If unable to find parsley root, just use an additional handful of parsley, making sure to take it out with the onion and discard. Then at the end, cut up the second handful of fresh parsley and add to the soup.
While making the noodles it’s important to flick the noodles into the soup above the liquid so they drop into the liquid. If you try to get the noodle mix off the spoon while in the soup, noodles will fall apart.