From Vera Videnovich
[Says Vera: “Free-range chicken has more flavor and will create it’s own stock. Serving suggestion: add a tablespoon of plain yogurt and squeeze of lemon juice to each bowl.”]
Ingredients (all measurements are approximate)
1 whole chicken, cut into pieces
2 tablespoons canola oil 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped water (to fill stock pot) 2 bay leaves 4 potatoes, cubed salt, pepper to taste 2 cups fresh nettles * 1 egg
Use a thick-bottomed stock pot, if available, for a one-pot process. A large crock pot will also do the job.
Heat the pot then add the oil. When the oil is warm add carrots, celery, and onions cooking over a low heat until the onions soften. Add the chicken and cook until no longer pink. Add potatoes, bay leaves, and water to fill the pot. Cook at low heat until the meat is fully cooked and falls from the bones. Remove the chicken from the stock and when cool enough to handle discard the skin and bones.
At this point you may cool the soup stock and skim the fat.
Shred the meat into bite-size pieces and return to the heated stock. Add salt and pepper to taste.
Add nettles and let them slowly cook for a minute or two.
Beat the egg and slowly pour into the stock pot while stirring. The eggs will cook in the hot water creating “egg drops.”
Place lid on the pot and remove from heat and let sit for about 10 minutes before serving.
* spinach, sorrel, or other spring greens may be substituted.