Mom's Chicken Soup & Crispelle

The other day while browsing the farmer's market, my mom and I decided to buy a chicken roaster. We roasted it in the oven and saved the carcass & scraps for chicken soup.

Usually chicken soup is made with raw chicken & it takes at least 3 hours to cook. Because we used cooked chicken, it only took 1 hr, and tasted just as good.

Ingredients for the soup:
cooked chicken scraps (seasoned how you like. we used rosemary, garlic, pepper, lemon)
1 onion
1 celery
1 carrot
1 bay leaf
water (you can use saved water from steaming/boiling veggies)

Place all the ingredients in a medium pot & fill with water until all everything is covered. Bring to a boil and simmer for 1 hr. Turn off, let cool, strain & refrigerate (preferably overnight). When you are ready to eat the soup, remove from the fridge & scoop the solid fat off the top. Heat & serve with crispelle.

Crispelle are very easy-to-make egg pasta. They cook just like crepes but are filled with parmesan & served in chicken soup. We also fill them with ricotta & bake them with tomato sauce for homemade manicotti.

Ingredients for the crispelle:
-this makes about 15
3 eggs
1 1/2 c flour (1/2 whole wheat, 1/2 white is tasty)
pinch salt
water
parmesan cheese

In a bowl sift the dry ingredients. Make a well in the center & add the eggs. Using a whisk & stirring gradually from the center of the well, mix the eggs into the flour. As the batter gets thick, add water and continue until all the flour is combined and the consistency is a little thicker than water. You want these to be very thin, like a thin crepe.


Heat a frying pan on M & spray with non-stick cooking spray. I like to heat two at once to speed up the process. When the pan is preheated, pour in a spoonful of batter and quickly tilt the pan around to spread the batter out and make it as thin and uniform as possible. This does take a bit of practice. If the batter is too thick, it will be hard to spread around the pan, so just add more water before making the next one.

When the edges begin to curl, flip the crispelle over for another minute more. Pour it out of the pan & onto a large plate. Grate parmesan cheese into the pasta and roll it up. Continue until all the batter is used up. Extra crispelle can be stored in the fridge or freezer for later.

Sprinkle with parmesan cheese when you serve & enjoy!