- (2 large, chopped) Carrots
- (2 stocks, chopped) Celery
- (1 large onion, chopped) Yellow Onion
- (2# chopped) Gold Potatoes
- (4 Tbsp.) Unsalted Butter
- (1 Tbsp.) Minced Garlic
- (10 cups) Large Pastured Chicken Broth
- (2 leaves) Bay Leaves
- (1 pint) Heavy Cream
- (leaves from 8 sprigs) Thyme
- (1 tsp.) Dried Parsley
- (3 cups) All-Purpose Flour
- (1 egg) Free-Range Eggs
- (2 Tbsp.) Baking Powder
- (To Taste) Black Pepper
- (To Taste) Salt
In a large dutch oven, melt the butter over medium heat.
Add the chopped onion, carrots and celery. Cook until the onions are translucent.
Add in the garlic, and a couple tablespoons of flour. Stir and cook for a couple of minutes.
Add the chicken broth, bay leaves and potatoes. Cover and cook for 20 minutes.
While your soup base is cooking, in a mixing bowl add the flour, baking powder, thyme, parsley, black pepper and salt. Mix thoroughly.
Then fold in the egg and 4 Tbsp. of heavy cream to the mixture. Knead well for 5-10 minutes.
Flour a flat surface and roll the dough out into ~ 1/2" diameter logs.
Cut the dough into small 1/2"x1/2" pieces.
Add the dough pieces into the soup along with the remaining heavy cream.
Simmer for another 10-15 minutes until the dough rises in the soup. Make sure they are cooked through.
Serve and enjoy!